Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(105 ratings)

Prep: 15 mins - 25 mins Cook: 1 hr

More effort

Cuts into 12 pieces
The perfect teatime treat, this moist and fruity cake is easy baking at its best

Nutrition and extra info

Nutrition:

  • kcal370
  • fat19g
  • saturates10g
  • carbs49g
  • sugars32g
  • fibre1g
  • protein5g
  • salt0.61g
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Ingredients

For the cake

  • 225g softened butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g golden caster sugar
  • 4 medium egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 lime, grated zest and juice

    Lime

    ly-m

    The same shape, but smaller than…

  • 250g self-raising flour, sifted with a pinch of salt, plus extra flour
  • 25g ground almond
  • 100g each blueberry and raspberries

For the syrup

  • 8 tbsp lime juice (about 4 limes)
  • 1 lime, grated zest

    Lime

    ly-m

    The same shape, but smaller than…

  • 140g golden caster sugar

Method

  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.

  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).

  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.

  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.

  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.

  6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

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Comments, questions and tips

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Comments (123)

kookymooky's picture
1.25

I was looking forward to making this after all the other comments but unfortunately it didn't turn out as expected - I halved everything and baked in a loaf tin as I don't have a square tin but after adding the syrup the cake was completely soggy. The fruit not only sank to the bottom but created a layer of mush (maybe because I used frozen fruit?) and overall it was far too sweet (and believe me, I like sweet!). Disappointed :-(

MissPossum's picture
5

Fantastic recipe. Really easy and delicious. The combination of the berries and the lime syrup works really well.

Tati2015's picture
5

Made this cake several times and each time it's just great! The only adjustment I make is the amount of sugar, I always reduce it a little bit, especially since there's a syrup in this recipe. Grated bits of lime in the glossy syrup look lovely on top of the cake.

lainey coke's picture
5

This is the first cake I have made in years. It was so easy and is delicious. I shall definately be making it again

Niseach's picture

I made this cake to take into work last week, and everyone loved it so much that they insisted I make it again this week. One of my friends asked for the recipe and made it for her family at the weekend and they all loved it too. A definite winner!

stradale27's picture

Great recipe, very moist, will definitely make again :)

KAB's picture
5

I made this for our cake Monday group at work, it went down a treat. Everyone commented on how moist and light it was, would defo make again!!

bettyboop141299's picture

This cake is beautiful and one of my favourite desserts. I always serve it warm with ice cream which makes it even more delicious! The lime syrup is essential to the tang it leaves in your mouth afterwards. You can also mess around with the fruits you use-great!

bojetta's picture

Have made this several times and each time it is devoured. Gorgeous tangy moist cake - perfect with a cup of tea or as part of a dessert with some poached peaches or pears. It is very filling so could easily be cut in 16 instead of 12 pieces

auntymable's picture

Made this for the first time recently for a family BBQ.....absolutley delicious.....the whole thing was finished off in one sitting. Making it again this weekend as it has become a family favourite!

gemmamarsh's picture

Beautiful light cake and the raspberries are fantastic! I made one batch and separated to cook in two loaf tins which worked brilliantly!

auntymable's picture

I made this at the weekend..and it was absolutely fabulous. Easy recipy to follow and the results were yummy! Needless to say there is none left and I will be making this again very soon.

bluevalkyrie's picture
5

A great recipe - came out exactly like the picture, and tasted great. Next time I would leave the lime zest out of the drizzle as I think the little green flecks look weird! I've also done this with a cream cheese topping with icing sugar, zest and a small bit of lime juice - delicious.

toonster27's picture
5

Forgot to rate

toonster27's picture
5

Forgot to rate

toonster27's picture
5

This cake is delicious. I've made it several times for charity cake stalls and it always sells out within minutes! I even made double the amount this time and it still went in lightening time. I use fresh raspberries and blueberries - they look gorgeous in the cake as they burst a little.

zoebazuin's picture
5

A wonderful cake. its a keeper

tahsinsyeda's picture
5

delicious!

tahsinsyeda's picture
5

delicious!

tahsinsyeda's picture
5

delicious!

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Questions (2)

HattyR's picture

I have made this cake with blueberries and it turned out really well. However, I have a glut of blackcurrants this year, and wondered if they could work for this recipe. They are slightly more tart, so would I need to add slightly more sugar to counteract this?

goodfoodteam's picture

Yes the cake would also work well with blackberries, give them a taste and if you think they are a little too tart then sprinkle on a couple tbsp of sugar first before using them, thanks.

Tips (2)

claupatra's picture
3

I was too lazy to line the cake tin properly and it fell apart when trying to remove it, so take the time for it! (it was really sad as I harvested the raspberries myself, such a nice feeling and then cake destroyed sniff, sniff)
Another tip, the syrup makes the cake too sweet, for people who do not like extremely sweet stuff, I would definitely recommend using less than a third of the syrup!
I just ate the cake and despite the problems just mentioned I think it is a recipe with potential, next time I will slightly adjust the recipe and make cupcakes instead :)

bojetta's picture

sieve any 'bits' out of the lime juice before making the syrup as they spoil the look of the cake top

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