This is based on a classic orange polenta cake, though I prefer to use semolina rather than polenta, which can lead to a slight grittiness. Semolina gives the cake a lovely, fine texture but you can opt for polenta or fine cornmeal instead if you’d like to keep the cake wheat-free.

Heat your oven to 180°C/gas 4. Grease a 20cm springform cake tin with butter and line the base with baking parchment.

Combine the semolina, ground almonds and baking powder in a bowl, mix thoroughly and set aside. Beat the butter and sugar together in a large bowl until pale and fluffy. Beat in the marmalade, then beat in the eggs, one at a time. Add the semolina and almond mixture, along with the orange zest, and fold in gently. Finally, incorporate the orange juice to give a soft dropping consistency.

Spoon the mixture into the prepared cake tin and gently smooth the surface with the back of a spoon. Bake for 35 minutes, or until the cake is golden brown. Leave in the tin to cool for 5 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, beat the cream cheese and butter together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, to allow the frosting to set. Before serving, scatter fine shreds of orange zest on top of the cake for a decorative finish.