Okay those are the moans over with, it does taste VERY nice, the syrup makes it lovely and keeps it moist. It has a lovely fine texture and kept extremely well overnight, you could definitely make this ahead of time.Here's the recipe if you are game....
Rhubarb, Lime and Orange Cake (from NZ Cuisine mag)
120g rhubarb (thinner stems if available), cut into 3cm slices
225g caster sugar
grated zest and juice of 2 large limes
4 teaspoons baking powder
25g ground almonds
For the syrup
grated zest of 2 large limes
juice of 4 large limes
115g caster sugar
Preheat the oven to 180°C. Spray a 20cm round cake tin with baking spray, and line the base and sides with a double layer of baking paper.
Bring a small saucepan of water to the boil, add the rhubarb and boil for 1 minute. Drain and leave to cool.
Peel the oranges with a sharp knife, cutting just beneath the pith, then cut each segment from its membrane.
Beat the butter and sugar until pale and creamy, then beat in the eggs one at a time, beating well after each addition. Add the zest then fold in the sifted flour and baking powder, the almonds and lime juice (the mixture should be a dropping consistency). Fold in the rhubarb then spoon the mixture into the prepared tin. Place the orange segments evenly on top. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top begins to colour too quickly, cover loosely with a piece of foil.
For the syrup
To make the syrup place the zest, juice and sugar in a small saucepan on a low heat and cook until the sugar has dissolved. Do not allow to boil.
Once cooked, remove the cake from the oven and pour the syrup over. Leave to cool a little before removing from the tin.