Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(99 ratings)

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Cooking time

Prep: 15 mins - 25 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Cuts into 12 pieces

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
370
protein
5g
carbs
49g
fat
19g
saturates
10g
fibre
1g
sugar
32g
salt
0.61g

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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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.

Recipe from Good Food magazine, January 2002

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Comments

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summerpud's picture
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OMG!
What a lovely, light moist cake. It is my turn to 'bake & take' a cake to work. I did this last night and just had to try a slice this morning - yummy or what!
I only used 100gr of sugar for the drizzle as I wanted the cake to have a bit of zinginess.
We have one girl at work who thinks she is the new Mary Berry, no one can bake as good as her ... well this cake will demote her to Chuck Berry (lol)

thebails's picture
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I made this recipe using the last of this years brambles instead of the blueberries and raspberries. It was brilliant. So easy and so moist. Got the thumbs up from work.

samkirk's picture
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Found it to be a bit too sweet for me, also it was wet rather than moist. Next time I'll reduce the quantity of the drizzle, and the amount of sugar in it. Everyone else loved it though.

reebie's picture
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DELICIOUS... I used the juice of 4 limes in the topping and it was perfect..

I will definately make again and all my friends asked for the recipe.

A big thumbs up!!

snowbunnyandorra's picture
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I used some thawed and drained pre-frozen fruits of the forest (raspberries, blackberries, currants, cherries) instead of fresh fruit and I reduced the sugar in the cake to 200g, because I don't like things overly sweet.
Very moist, lovely and limey. Will definitely make again.

tracyh69's picture
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This cake is moist and easy to make, always a big hit. My friends say it's as good as a sainsbury's taste the difference cake and have asked me to make it time and time again, delicious!!

julia_bakes's picture
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Delicious! Made this for a friend's birthday and got loads of compliments and requests for the recipe. My fruit sunk too so next time I will try dredging in flour as suggested. Also made 1.5x quantity as I didn't have the right sized tin (used 12"x8" roaster) but this turned out well, needed 1hr 20 in the oven.

imicola's picture
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Very nice and also works with blackcurrants in place of the blueberries!

nickim's picture
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Yum this cake is still a favourite in our house.

thynk2much's picture
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Gorgeous. Love the grown-up tartness of it. Didn't dredge my fruit but some of it didn't sink to the bottom, will try that next time. Will definitely make this again.

abinatti74's picture
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Beautiful cake, me and hubbi ate it all in one day it was so good. Thanks for the flouring fruit tips as it looked just like the pic and stayed on top and enely distributed through the cake. Lime drizzle was delicious!!! Plan to make again next Saturday! :0)

jussycook's picture
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Just made this and it turned out great...the tip about the flour on the blueberries worked a treat - they stayed on top just like the picture. I hope it freezes well too.....will definitely make again.

shopgirl's picture
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Loved this recipe - very easy to make. Baked it on Sunday and it was still perfect and moist on Wednesday. I used less sugar in the syrup than was recommended - used about 40g, so I got a very clear runny glaze that gave the cake the tangy taste, but without adding another whack of sugar to it.

lurvlyloz's picture
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I made this at the weekend as a practice. I am rubbish at baking and stupidly have agreed to make the boyf a cake. this was my first cake i've made in a long time and it worked really well and tasted really nice. Was a really moist cake. I used frozen mixed berries because they were cheaper. will definitely make again :)

deeanne23's picture
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I made this cake for my mum on mothers day and she loved it! Lovely moist fruity cake. Yum, yum, yum! :)

little-meep's picture
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Made this cake for mothers day and everyone loved it (my mum ate about half of it in one go!)
The only disappointment was that all the fruit sank to the bottom rather than being dispersed throughout. Any suggestions on how to prevent this?

samantharoberts's picture
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Delicious.

catswin's picture
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Really lovely - made it for a picnic the first time and it was perfect.

alicox1's picture
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Absolutely delicious. I omitted the almonds for non nut lovers. Although i turned the fruit over in a bit of flur a lot of it still sank to the bottom, but practice makes perfect and it certainly didn't spoil the end result. Also as i didn't have a square cake tin i seperated the mixture into two smaller round tins but think it worked just as well.

lockheart's picture
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excellent cake. didn't use all the lime syrup, wish i had. its amazing. and, though i dredged my (frozen) fruit in flour, they still sank to the bottom! oh well... i'll just have to try make it again! great for using up my leftover glut of PYO raspberries & blueberries from freezer. apart from zesting and juicing the limes, quick and easy to make too. as for juicing my reluctant limes, 20 secs in the microwave and a good hard roll on the worktop encouraged them to release their zingy juice for me! highly recommended cake.

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