Beat butter, essence and sugar together until light and fluffy. Add the eggs one at a time, beating well between additions. Stir in the combined sifted semolina, baking powder and soda, alternately with the sour cream.

Spread the mixture evenly into a greased 20cm x 30cm lamington pan. Bake in a moderate oven for about 30 minutes until golden.

While it's baking, make the syrup. Combine the sugar and water in a medium pan, stir over low heat, without boiling, until sugar is dissolved. Stir in the juice and simmer, uncovered, without stirring, for about 7 minutes or until slightly thickened (do not allow syrup to change colour).

Pour the hot syrup over the hot cake in the pan. Cool in pan, then cut into diamond shapes.