Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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

Difficulty and servings

Moderately easy

Cuts into 12 pieces

Preparation and cooking times

Preparation time

Prep 15 - 25 mins

Cook time

Cook 1 hr

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.

370 kcalories, protein 5.0g, carbohydrate 49.0g, fat 19.0 g, saturated fat 10.0g, fibre 1.0g, sugar 32.0g, salt 0.61 g

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo Sarah

    15 November 2007

    Sarah rated and commented on this recipe

    5 stars

    this is a truly gorgeous moist and tasty cake. I made it for a friends birthday about 6 years ago and she has asked me to make it for her wedding cake as she loved it so much. I put a topping on:1-2 tubs of masc\arpone mixed with 2-4 tbspns of lemon curd and juice of an orange.delish.

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  • Binder photo Sarah P

    10 December 2007

    Sarah P rated and commented on this recipe

    5 stars

    I made this many times in the summer and was a big hit every time. Easy and delicious!

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  • Binder photo wendy

    25 January 2008

    wendy rated and commented on this recipe

    5 stars

    I have made this many times since this recipe appeared. It is lovely moist and tangy.

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  • Binder photo sneauxdrop

    26 January 2008

    sneauxdrop rated and commented on this recipe

    5 stars

    Fantastic recipe! I made this recipe for the first time today, but due to lack of planning, lack of time and not having the right baking tin, the recipe turned into 16 cupcakes. I adjusted the cooking time and the heat accordingly and added more blueberries and raspberries for the topping. It turned out very well. Lots of compliments and requests for the recipe.

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  • Binder photo garryowen

    02 February 2008

    garryowen commented on this recipe

    This has become a firm family favourite. And it's easy to make.

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  • Binder photo Spencer

    27 February 2008

    Spencer rated this recipe

    5 stars

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  • Binder photo Kirsty

    10 March 2008

    Kirsty rated this recipe

    5 stars

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  • Binder photo frankie

    30 March 2008

    frankie rated and commented on this recipe

    5 stars

    So easy to make and even easier to eat!

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  • Binder photo Christine

    09 April 2008

    Christine commented on this recipe

    This cake is my fav.. I always make it.

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  • Binder photo jessknits

    21 April 2008

    jessknits rated and commented on this recipe

    4 stars

    Lovely moist cake with delicious tangy flavour. I had to cook it for 10-15 minutes longer than recipe stated. It didn't rise as much as I would have liked, and all the berries sunk to the bottom and formed a sort of coloured layer (which wasn't the worst thing in the world but they would have looked pretty dispersed throughout). Will make again though.

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  • Binder photo KateWhite

    04 May 2008

    KateWhite rated this recipe

    5 stars

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  • Binder photo Brownie

    29 May 2008

    Brownie commented on this recipe

    This is one recipe I keep coming back to (rare for me as I like to try new things). It's easy to make and utterly delicious.

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  • Binder photo frolo743

    04 June 2008

    frolo743 rated and commented on this recipe

    5 stars

    This is divine! I made it in 2 loaf tins rather than 1 larger cake & it worked perfectly. Made the drizzle with same amount of sugar as suggested in recipe but slightly lee lime juice so that it stayed really crunchy. Yumtious.

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  • Binder photo sally

    02 August 2008

    sally rated and commented on this recipe

    5 stars

    Really easy, everybody loved this cake.

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  • Binder photo Blatandja

    06 August 2008

    Blatandja rated this recipe

    5 stars

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  • Binder photo Ilze

    21 August 2008

    Ilze rated this recipe

    5 stars

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  • Binder photo drstel

    21 August 2008

    drstel rated and commented on this recipe

    5 stars

    wonderful! tender of crumb, and very buttery and flavorful. i substituted blackberries for blueberries, and omitted the lime juice from the batter as it was already of pouring consistency. i also dredged the berries lightly in a tiny bit of flour so that they wouldn't sink. i have pictures here http://www.babyrambutan.net/2008/08/21/raspberry-blackberry-lime-drizzle-cake/

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  • Binder photo lavenderuk

    02 September 2008

    lavenderuk rated and commented on this recipe

    5 stars

    Best cake I've ever made.

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  • Binder photo harvs33

    24 September 2008

    harvs33 rated and commented on this recipe

    5 stars

    made it for the in-laws on Sunday - so moist and delicious goes great with custard !

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  • Binder photo Niamh cooks

    19 November 2008

    Niamh cooks commented on this recipe

    Delicious moist yummy cake. One of my Good Food top 10. I use frozen berries as I usually have them in the freezer and don't like buying flown in berries in winter. Can't recommend this highly enough though would advise to vary the lime content if you are feeding it to kids.

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Difficulty and servings

Moderately easy

Cuts into 12 pieces

Preparation and cooking times

Preparation time

Prep 15 - 25 mins

Cook time

Cook 1 hr

Ingredients

FOR THE CAKE

  • 225g softened butter , plus extra for greasing
  • 225g golden caster sugar
  • 4 medium eggs
  • 2 limes , grated zest and juice
  • 250g self-raising flour , sifted with a pinch of salt, plus extra flour
  • 25g ground almonds
  • 100g each blueberries and raspberries

FOR THE SYRUP

  • 8 tbsp lime juice (about 4 limes)
  • 1 lime , grated zest
  • 140g golden caster sugar
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370 kcalories, protein 5.0g, carbohydrate 49.0g, fat 19.0 g, saturated fat 10.0g, fibre 1.0g, sugar 32.0g, salt 0.61 g

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