Preheat the oven to 180°C.
Grease a 20cm springform cake tin and line the base with parchment.
Cream the butter and sugar until pale and fluffy.
Beat in the marmalade and then the eggs one at a time.
Mix the semolina, almonds, and baking powder in a separate bowl.
Fold the dry ingredients and orange zest into the wet mixture.
Mix in the orange juice to achieve a soft dropping consistency.
Spoon the batter into the tin and smooth the surface.
Bake for 35 minutes until golden-brown.
Cool in the tin for five minutes before transferring to a wire rack.
Beat the frosting butter and cream cheese together.
Sift in the icing sugar and beat until smooth.
Spread the frosting over the cake and chill to set.