lime semolina cake with rosella (hibiscus) syrup

There are a few incarnations of semolina cake. The classic Persian Love Cake is a very popular version, often infused with lemon and rosewater. Some semolina cake recipes use orange and cardamom. They can be topped with a sharp and sweet citrus icing or a sticky syrup. The one common element is they almost all contain semolina, almond meal and citrus.

I wanted to give this one an Australian profile using Rosella (a type of hibiscus). I paired it with lime because it's a combination hard to resist. Not only was the resulting flavour combination fantastic but the deep pink of the Rosella (Hibiscus) syrup made it impossible not to dive in immediately.

In retrospect, I should have experimented by finishing the cake with a tiny sprinkling of Tasmanian Mountain Pepperberries - I can just imagine their sharp, fruity heat adding a fabulous, unexpected dimension to the lime and Rosella. Ah well, next time. If you decide to give the pepperberries a go I would love to know how it went!

It's easy, and it's a crowd pleaser. I think you'll love this cake :)

Note: Remember to read through the recipe thoroughly before beginning!