A recipe from the Good Food collection.
150 g (5 oz) unsalted butter, softened
3/4 cup (185 g/6 oz) caster sugar
2 eggs, lightly beaten
2 teaspoons finely grated lime rind
1½ cups (185 g/6 oz) finely ground semolina
1 cup (95 g/3 oz) ground almonds
1½ teaspoons baking powder
1/4 cup (60 ml/2 oz) milk
1/4 cup (60 ml/2 fl oz) lime juice
1/4 cup (60 ml/2 fl oz) lemon juice
1 teaspoon finely grated lime rind
1/2 cup (125 g/4 oz) caster sugar
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a deep 23 cm (9 inch) fluted ring tin, dust it lightly with flour, then shake off any excess.
2. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Gradually add the egg, beating thoroughly after each addition. Beat in the lime rind, then transfer to a large bowl.
3. Using a metal spoon, fold in the combined semolina, almonds and baking powder alternately with the milk. Stir until just combined and almost smooth.
4. Spoon into the tin and smooth the surface. Bake for 45–50 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 5 minutes before turning out onto a serving plate.
5. For the lime syrup, combine the juices, rind and sugar in a small saucepan. Stir over medium heat, without boiling, until the sugar has dissolved. Bring to the boil, reduce the heat and simmer for 5 minutes. Cool slightly. Brush the warm syrup over the top and sides of the warmcake, then leave to cool.