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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, salt 0.61 g

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Results 41-47

• TimandDebs

  10 August 2009

  TimandDebs rated and commented on this recipe

  

  Gorgeous! The nicest cake I have made for a long time. Stays lovely and moist for days. We have eaten it just with a cup of tea or as a dessert with creme fraiche. I think coconut ice cream would also go well, and you could use any soft fruits available (will be picking some blackberries to try next time).

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• Susan

  10 August 2009

  Susan commented on this recipe

  I am not too sure whether this should be a cake or a dessert. For a cake it is too moist to be handled, so I used it as a dessert, serving on the side, blueberries, raspberries, strawberries and cream. This was OK but I was disappointed at the results, after reading all of the comments. 160 deg C in a fan assisted oven is not hot enough and at this temperature took 1½ hrs to cook. I think that 170 deg C would have been more realistic. Too much "drizzle" poured over the top made this too wet. I coated the blueberries and raspberries in flour before combining with the cake mixtue, but still the fruit sank to the bottom. I will not be doing this recipe again.

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• Lucy

  15 August 2009

  Lucy commented on this recipe

  Absolutely delicious and so easy!! Popped a couple of pieces over to our neighbours and they've asked when I am going to make again!!

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• Minimel

  15 August 2009

  Minimel rated and commented on this recipe

  

  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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• Susan

  20 August 2009

  Susan commented on this recipe

  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.

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• Adele

  31 August 2009

  Adele rated and commented on this recipe

  

  Absolutely delicious - this recipe's a definite keeper

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• Christine

  01 October 2009

  Christine commented on this recipe

  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.

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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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Difficulty and servings

Cuts into 12 pieces

Preparation and cooking times

Prep 15 25 mins

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

370 kcalories, protein 5g, carbohydrate 49g, fat 19 g, saturated fat 10g, fibre 1g, salt 0.61 g

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