Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(100 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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rasamargyte's picture
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perfect, light, moist, citrus rich, definately will make it again!

smpdit's picture
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This was lovely!

flame_13's picture
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This cake was easy to make but a little too much lime and sugar for me, that said it still tasted good but i don't think i'll bake it again. Baking is such fun - i love it!

awijeyekoon's picture
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Lovely cake, although I reduced the amount of lime. Could someone please tell me how to stop all the fruit sinking to the bottom? It would have been better if the fruit was evenly spread!

niamh1703's picture

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.

harvs33's picture
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made it for the in-laws on Sunday - so moist and delicious goes great with custard !

lavenderuk's picture
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Best cake I've ever made.

notmum's picture
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Really easy, everybody loved this cake.

frolo743's picture
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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.

clarebrown's picture

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.

jessknits's picture
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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.

chritsine's picture

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

franceswilliams2's picture
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So easy to make and even easier to eat!

garryowen's picture

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

bluesnicket's picture
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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.

nigella2's picture
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I have made this many times since this recipe appeared. It is lovely moist and tangy.

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

muffinmum's picture
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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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