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Preheat the oven to 170°C, gas mark 3. Grease and line the base and sides of a 20cm square cake tin with baking parchment. Using an electric hand mixer or freestanding mixer, beat the butter and sugar together until pale and fluffy (about 5 minutes). Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Add the zest, chopped rosemary and marmalade, then beat again. Fold in the remaining flour, the ground almonds and salt using a spatula or metal spoon until smooth. Stir in the milk until just incorporated.
Spoon the mixture into the prepared tin, level the top and bake for 35-45 minutes or until golden, risen and a skewer inserted into the centre comes out clean.
Meanwhile, for the drizzle, mix the citrus juices, sugar and marmalade together in a bowl. When the cake is cooked, spoon the drizzle mixture evenly over the top of the cake. Leave to cool in the tin, then remove from the tin and scatter with extra small sprigs of rosemary, if liked. Cut into 12 rectangular slices to serve.