For the cake:
Preheat the oven to 170ºC then grease and line a 23cm spring form cake tin with baking paper.
Grate the zest of four ClemenGolds. In a large mixing bowl, lightly beat the eggs with a whisk.
Add the yoghurt, the zest, and the castor sugar and beat until well combined. Pour over the cooled melted butter and mix the ingredients well.
Add the semolina and almond flour and fold through until it’s well mixed. Scrape into your prepared cake tin and flatten out the top with a spatula.
Bake for 45 minutes until golden brown.
For the syrup:
While the cake is baking, juice the 8 ClemenGolds and strain this through a fine sieve. Add the juice along with the Campari and the granulated sugar to a medium pot and bring to the boil.
Allow to simmer for about 20 – 30 minutes until it becomes syrupy. It will have halved in volume.
When the cake comes out of the oven, use a sharp knife to test if your cake is done.
When the knife comes out clean, prick it all over with a toothpick or skewer and pour over the syrup in batches until most of it is absorbed.