For the semolina cake, preheat the oven to 180C/160C Fan/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter. (If you don’t have a square baking tin, a 23cm/9in round cake tin will also work.)
Mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
Gradually stir in the melted butter and milk until you have a smooth batter.
Pour the batter into the greased tin and arrange and smooth down.
Bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Cool in the tin for a few minutes before turning out onto a cooling rack to cool further.v