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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boiledover's picture
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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
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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
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In a word, yum! In another word, zing!

vero2008's picture
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The cake was tasty but far too sweet. Also could do with more fruits.

wendowhit's picture
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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
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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
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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
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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
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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
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made this at the weekend and everyone loved it :) well make again

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

genock73's picture

Made it for first time at weekend - fantastic recipe - easy to follow - received 10/10 compliments from friends. This is definitely my favourite recipe. Janet

genock73's picture

Made it for first time at weekend - fantastic recipe - easy to follow - received 10/10 compliments from friends. This is definitely my favourite recipe. Janet

fluffygums's picture

I made this cake for a friends macmillan coffee morning - it was delicious! I got lots of compliments much to my relief, as I hadn't 'sampled' it beforehand! Will definitely make it again.

pandaw1's picture
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Absolutely delicious - this recipe's a definite keeper

baberainbow's picture

I commented on the cake on the 10 August, which was all negative, but these were my findings at the time. I tried what remained 3 days later and the cake had lost its "wettness" and was excellent, much better than the day after it was cooked. I would now make this again, but days ahead of when needed and cooked in a hotter oven.

melring's picture
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Very easy to make and tastes delicious. Used limes when zest needed and the rest I made up with bottled lime juice.

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