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 5g, carbohydrate 49g, fat 19 g, saturated fat 10g, fibre 1g, sugar 32g, salt 0.61 g

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

Results 21-40

  • Binder photo Orla

    14 January 2009

    Orla rated this recipe

    5 stars

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  • Binder photo Anju

    20 February 2009

    Anju rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Flame

    09 March 2009

    Flame rated and commented on this recipe

    3 stars

    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!

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  • Binder photo smpdit

    04 April 2009

    smpdit rated and commented on this recipe

    5 stars

    This was lovely!

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  • Binder photo Une

    19 April 2009

    Une rated and commented on this recipe

    5 stars

    perfect, light, moist, citrus rich, definately will make it again!

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  • Binder photo ChrissyBob

    25 April 2009

    ChrissyBob rated and commented on this recipe

    5 stars

    Delicious!!

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  • Binder photo sam81

    03 May 2009

    sam81 commented on this recipe

    turned out well! I didn't have a square tin so used a long one. the cake was quite moist and deliciously tangy.

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  • Binder photo sam81

    03 May 2009

    sam81 rated and commented on this recipe

    4 stars

    turned out well! I didn't have a square tin so used a long one. the cake was quite moist and deliciously tangy.

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  • Binder photo CountryMum

    19 May 2009

    CountryMum rated and commented on this recipe

    5 stars

    An absolute winner everytime!

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  • Binder photo Rita

    02 June 2009

    Rita commented on this recipe

    this cake is bam,ever since i made it for sons three years birthday last year,he wont allow me rest,he wants it often and on.i love the combination of the rasbery and blueberies in it.

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  • Binder photo helensal

    05 June 2009

    helensal rated and commented on this recipe

    5 stars

    Delicious moist cake. Made it last summer with blackberries instead of blueberries. Cant wait to make it again this year as soon as blackberries are out.

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  • Binder photo fishnchips

    10 June 2009

    fishnchips rated and commented on this recipe

    4 stars

    This was a keeper. My 8X8 pan was a bit small and I kept peeking in the oven to make sure it didn't run over. Well needless to say it did and the middle sunk because I kept peeking. I "floured" the berries and they stayed distributed nicely, but most important the taste was wonderful. One night with custard and one night without. Only used part of the lime glaze and wish I had used it all..........LOVED IT!!!!

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  • Binder photo Noodles

    27 June 2009

    Noodles rated and commented on this recipe

    5 stars

    Made this again this week after a gap of 5 years and its still yummy.

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  • Binder photo Thomas

    18 July 2009

    Thomas rated and commented on this recipe

    5 stars

    I made this as part of my GCSE food coursework - it was lovely - really nice and zingy, plus the berries and limes have convinced me that this is good for my five a day ;) A definate 5 star, although be careful as I had too much and the acidity gave me a sore throat!

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  • Binder photo Carries

    18 July 2009

    Carries commented on this recipe

    A realy nice cake - has anybody frozen it? if so did you put syrup on first?

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  • Binder photo Barbara

    29 July 2009

    Barbara commented on this recipe

    This is a cake that I have made for years, and I make a lot of cakes, and it is still regarded as one of the best. Fresh or frozen fruit it doesn't matter it ALWAYS turns out brilliantly. It keeps, and freezes well.

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  • Binder photo asjas

    01 August 2009

    asjas commented on this recipe

    I made this cake yesterday having seen it on the Good Food newsletter and the comments mad eit sound so good I thought I'd try it! It's a elicious cake and very easy to make - I will definitely make it again (also plan to try it with other fruit e.g. apples). I didn't put the syrup on as I didn't want too much lime (especially looking at some of the comments) and used 4 large eggs as I didn't have medium. The cake has a particularly good texture - it was a great hit with everyone!

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  • Binder photo Gerda

    02 August 2009

    Gerda rated and commented on this recipe

    5 stars

    Delicious I made it as suggested in one of the comments with the mascarpone, lemon curd and oj topping as a birthday cake and it was lovely. To stop the fruit sinking to the bottom , sprinkle some flour over the fruit before adding Will definitely make it again but will try it next time with a bit less lime juice in the drizzle

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  • Binder photo pam

    06 August 2009

    pam rated and commented on this recipe

    5 stars

    Excellent cake. Texture and taste superb. The whole family want this again.

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  • Binder photo daisymoll

    10 August 2009

    daisymoll rated and commented on this recipe

    5 stars

    This cake turned out great, even after two days which is when it was eaten....I had many compliments about it. I did it in a round tin.

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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 5g, carbohydrate 49g, fat 19 g, saturated fat 10g, fibre 1g, sugar 32g, salt 0.61 g

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