By Tonia Buxton
This cake transports me straight back to my grandmother’s kitchen.
Preheat the oven to 200°C/400°F/Gas Mark 6. Line the base of a 24cm loose-bottomed round cake tin with baking paper, then grease with coconut oil.
Mix the semolina, sugar, almonds and baking powder together in a bowl.
Cut the orange into small pieces, removing any pips,