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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 41-60

  • Binder photo TimandDebs

    10 August 2009

    TimandDebs rated and commented on this recipe

    5 stars

    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).

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Minimel

    15 August 2009

    Minimel rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Adele

    31 August 2009

    Adele rated and commented on this recipe

    5 stars

    Absolutely delicious - this recipe's a definite keeper

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cazzy

    27 December 2009

    Cazzy rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Grandadspetal

    13 January 2010

    Grandadspetal rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Feebe

    03 February 2010

    Feebe rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sbaileyhawke

    17 February 2010

    sbaileyhawke rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo tizwaz

    24 February 2010

    tizwaz rated this recipe

    3 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Marje

    13 March 2010

    Marje rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo jelly and ice cream <3

    06 April 2010

    jelly and ice cream <3 rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo janet

    20 April 2010

    janet commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo janet

    20 April 2010

    janet commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lucy

    22 May 2010

    lucy rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Matt

    05 June 2010

    Matt rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo blulou

    07 June 2010

    blulou commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo honeybee

    07 June 2010

    honeybee rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close