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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)

little-meep's picture
4

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
5

Delicious.

catswin's picture
5

Really lovely - made it for a picnic the first time and it was perfect.

alicox1's picture
5

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
5

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.

lithyfleur's picture
5

Lovely! Refreshing and not too sweet. I added a little ground ginger for extra zing and used cranberries instead of raspberries. (^^)

boiledover's picture
5

This is one of my family faves. I have made it many times and I use different fruit , whatever is in season. I always have one ready for visiting friends though my neighbours smell it baking and soon there's nothing left and I have to make another for y family!

josp74's picture
4

Made with blackberries and blue berries and floured the fruit as suggested to stop it sinking. Easy to make and very tasty, I think the topping is a must. Give it a go.

djez1983's picture
5

In a word, yum! In another word, zing!

vero2008's picture
3

The cake was tasty but far too sweet. Also could do with more fruits.

wendowhit's picture
4

Made this cake for one of our work meetings went down well and was asked for the recipe, the most difficult thing was all the juicing and zesting of the limes but it was worth it.

I had to use tinned Raspberries, because I could not get fresh or frozen ones at short notice from my local supermarket. but they worked well apart from being mushy.

pauliney's picture
4

What a lovely moist cake this it - easy to make (and eat) and goes well with a nice big dollop of clotted cream!

pauliney's picture
4

Super moist cake and, with the lime, makes it very zingy and not at all hard to eat even after a large meal!

alivia-bray's picture
5

Although this cake doesn't have the appearance of a classic celebration cake, it certainly has gone down a treat on the three occasions that I have made it. The ladies don't hold back either as the fruit makes the cake light and tangy, fooling them into thinking it a healthy treat!

denni84's picture
5

This is a fantastic cake. It was so popular and easy to modify since my boyf has a problem with dairy. I substituted some of the butter for nuttelex (although not all of the butter!). A delicious cake and an all round winner! Can't rate it highly enough! Thanks also for the tip of dredging the berries before adding them to the mixture, it did stop them from sinking to the bottom.

lisaholmes1982's picture
5

made this at the weekend and everyone loved it :) well make again

marymcginn's picture
5

Loved this cake! Very tasty and tangy. I found that it took me quite a while to prepare but was worth it. I only used half of the drizzle as I needed to travel with it and didn't fancy the idea of it being super moist and pudding-like. We brought sambos and squares of this cake for our picnic and wow did everyone enjoy them! Think this would be a great afternoon tea cake.

vrog's picture
4

Nice mixture of sweet and sharp. Used blackcurrants from the freezer. Slightly soggy both times - may cut down on the juice next time.

blulou's picture

does anyone know why I cant use a loose bottom tin? The cake mix seems like a normal mix, cant understand what is different. Dont want to have to buy a new tin just for this cake.

leaderoftheplebs's picture
5

One of my favourite baking recipes! Works well with most berries not just rasperry and blueberry

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