Citrus, semolina and olive oil cake

1. Preheat oven to moderately slow, 160°C. Lightly grease a 23cm square cake pan and line with baking paper.
   
2. In a medium bowl, combine semolina, almond and baking powder.
   
3. Combine sugar, oil, juice, eggs and zest in a large bowl. Using an electric mixer, beat until pale. Fold semolina through mixture until combined.
   
4. Spoon into pan. Bake 35-40 minutes, until cooked when tested with a skewer.
   
5. Top with orange slices. Dust with icing sugar. Cut into squares.