Afterwards, she needed to make sure that I had
made extra syrup because she loved it so much.
It may crystallize a bit if you leave it for more than a day or so, but there will be
enough extra syrup that you'll be fine.
Just removed it and let
the extra syrup drain.
The extra syrup sounds like a great idea to me.
And
the extra syrup from the finishing drizzle just sends it over the top.
Leave your cake to cool for 15 - 20 minutes in the tin before turning it out onto a wire rack and gently remove the parchment paper, if you want to add
the extra syrup then do it now while the cake is still warm so it can soak all the way through.
Don't forget to serve with
the extra syrup.
Extra syrup can be stored in refrigerator for up to 2 weeks.
I forgot to reserve some of the ground hibiscus to sprinkle on at the end, so I drizzled some of
the extra syrup instead.
Mixing the oat flour with the syrup and sugar mixture «glues» the remaining ingredients together without
the extra syrup.