Preheat the oven to 170 ºC and grease and line a 23cm spring form cake tin with baking paper.
Finely grate the zest of four of the ClemenGold®s.
In a large mixing bowl, lightly beat the eggs with a whisk. Add the yoghurt, the zest, and the caster sugar and beat until well combined. Pour over the cooled melted butter and mix to incorporate.
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. You will know your cake is done when a sharp knife comes out clean.
While the cake is baking, juice the 8 ClemenGold®s and strain this through a fine sieve. Add the juice along with Campari and 300gms of granulated sugar to a medium pot and bring to the boil. Allow to simmer for about 20 – 30 minutes until it becomes syrupy. It would have halved in volume.
When the cake comes out of the oven, prick it all over with a toothpick or skewer and pour over the syrup in batches until most of it is absorbed.