1. For the syrup, place all the ingredients and 250ml (1 cup) of water into a small saucepan and bring to a simmer. Simmer for 5 minutes, stirring to dissolve the sugar, then allow to cool. Remove the ginger slices.

2. Heat your oven to 170C fan-forced (180C conventional). Grease a 25cm springform cake tin. Whisk the eggs and sugar together until the sugar is dissolved. Add the semolina, yoghurt, melted butter, lime juice and the juice only from the grated ginger (squeeze it with a spoon or with your fingers) and beat with a wooden spoon until the mixture is smooth. Fold in the flour and baking powder until completely combined. Pour the batter into the cake tin and bake for 35 minutes, until it's golden brown and a toothpick inserted into the centre comes out clean.

3. Spoon the cooled syrup all over the hot cake and allow the cake to cool to room temperature. Remove from the tin and serve slices of the cake with a dollop of sour cream.

Adam's tip: If you love cakes but don't make them too often because you're likely to polish off the whole thing, just do what I do: bake a cake, then give half of it to a friend. Cakes are made for sharing anyway.