Raspberry & blueberry lime drizzle cake
- Good Food team
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Cuts into 12 pieces
More effort
Prep: 15 mins - 25 mins
Cook: 1 hr
A star rating of 4.7 out of 5.184 ratingsRate
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The perfect teatime treat, this moist and fruity cake is easy baking at its best
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Ingredients
Nutrition
Units:
MetricUS
For the cake
-
225g softened butter
plus extra for greasing
-
225g golden caster sugar
-
4medium eggs
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2 limes
grated zest and juice
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250g self-raising flour
sifted with a pinch of salt, plus extra flour
-
25g ground almond
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100g each blueberry
and raspberries
For the syrup
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8 tbsp lime juice
(about 4 limes)
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1 lime
grated zest
-
140g golden caster sugar
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Nutrition: per serving
-
kcal370
-
fat19g
-
saturates10g
-
carbs49g
-
sugars32g
-
fibre1g
-
protein5g
-
salt0.61g
low
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Method
-
step 1
Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
-
step 2
Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
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step 3
Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.
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step 4
Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
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step 5
Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
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step 6
Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.
Recipe from Good Food magazine, January 2002
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A star rating of 4.7 out of 5.184 ratings
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