Syrups are a great way to not only keep your cakes lovely and moist but also to introduce extra flavour. I love infusing herbs in my cake syrups and rosemary, thyme and sage work particularly well.

To make a herb-infused syrup for a regular-sized 20cm cake, combine 60ml (1/4 cup) each of strained lemon or orange juice and water, 110g (1/2 cup) caster sugar, and 4-8 sprigs of the herb of your choice (obviously the more you use the more flavour will be infused). Stir over medium heat until the sugar dissolves completely and then bring to a simmer. Simmer for about 5 minutes or until the syrup reduces by about a half. Remove the herb sprigs and pour the syrup over the hot cake as soon as it is turned out of the tin.