Sift flour, baking powder, baking soda and salt into a large bowl. Add the semolina, ground almonds and the powdered cardamom and lightly whisk to mix. Make a well in the centre.

In a separate pan, melt butter and sugar over low heat. The sugar need not dissolve completely. Allow to cool slightly and then pour the mixture into the well made in the dry ingredients. Add the buttermilk.

Stir to combine and pour mixture into a greased and lined 15cm x 25cm x 4cm lamington/ rectangular tin, or a 7u201d or 8u201d round tin.

Lightly heat the marmalade in a bowl until warm and slightly runny. Stir in the toasted and chopped macadamia nuts. Spoon this marmalade mixture over the surface of the cake. If the marmalade is too hot, it will sink into the cake mixture.

Bake the cake at 180C (375F) for 30-40 minutes or until golden on top and a skewer comes out clean when inserted in the centre. Let the cake cool in the tin. Cut and serve or store in an airtight container.