Lightly grease an 8-inch springform pan and line the bottom with baking parchment.

Whisk the almond flour and semolina together till well combined.

In a large bowl, cream the orange zest, sugar and butter till light and fluffy ( about 2 mins with in a stand mixer or with a hand mixer).

Add the eggs and beat for a further 2 minutes.

Gently fold in the flour mixture and the orange juice.

Pour the batter into the prepared tin and bake for 35-40 mins until browned and firm.

Cool in the tin for 10 minutes before turning out and letting cool completely on a wire rack. Serve with fresh orange segments and dollops of Greek yoghurt.