Eat the pantry! That's my new year resolution. Might as well start today so I used up some semolina and ground almonds and frozen lime zest and juice. Damn nice cake. You can replace the lime with lemon or orange if you have other citrus to use up.

125g butter or non-dairy spread, softened
3/4 c caster or golden sugar
zest of a lime
2 eggs
3/4 c fine semolina
1 1/2 c ground almonds
1 tsp baking powder
1/2 c milk or yoghurt

3/4 c sugar
1/2 c lime juice
1/2 c water
thin slices of lime

Preheat oven to 180C. Line a 20cm round tin with baking paper.
Cream the butter, sugar and zest in a large bowl until pale and fluffy. Mix in eggs one at a time. Fold in rest of ingredients until batter is fully mixed.
Transfer to your tin and bake for 30-35 min until cooked through.

Meanwhile make the syrup by heating the sugar, lime juice and water in a small saucepan until sugar dissolves. Place lime slices in the saucepan and boil for 4-5 min without stirring until syrup has thickened.
Remove lime slices. Pour half the syrup over the cake while still warm. Reserve the rest for serving.
Transfer cake to a serving plate. Serve with cream, yoghurt or creme fraiche and sweetened lime slices on top. Best served warm but cooled is perfectly fine too!