Preheat your oven to 180 deg C and grease and line a 23 cm cake tin. Set aside.

Combine the almond flour, semolina, baking powder and sea sat. Stir thoroughly, to remove any lumps and set aside.

In another bowl combine the brown sugar, olive oil, juice and zest, eggs and rosemary. Beat for a few mins on a low speed using a hand or stand mixer until the mixture is well incorporated and lighter in colour.

Fold through the semolina mixture until well incorporated and pour the batter into a cake tin. Bake for 30-35 mins (depending on your oven) or until a skewer inserted comes out clean.

Leave the cake in the tin for 5 mins before removing it and letting it cool on a wire rack. Once cooled completely dust with icing sugar and serve.