Raspberry & blueberry lime drizzle cake

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Results 61-80

• Summer

  01 July 2010

  Summer rated and commented on this recipe

  

  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.

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• lisa

  18 July 2010

  lisa rated and commented on this recipe

  

  made this at the weekend and everyone loved it :) well make again

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• Denni

  21 July 2010

  Denni rated and commented on this recipe

  

  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.

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• Alivia

  21 July 2010

  Alivia commented on this recipe

  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!

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• Alivia

  21 July 2010

  Alivia rated this recipe

  

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• Pringle

  26 July 2010

  Pringle rated and commented on this recipe

  

  Super moist cake and, with the lime, makes it very zingy and not at all hard to eat even after a large meal!

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• Pringle

  12 August 2010

  Pringle commented on this recipe

  What a lovely moist cake this it - easy to make (and eat) and goes well with a nice big dollop of clotted cream!

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• Wendowhit

  26 August 2010

  Wendowhit rated and commented on this recipe

  

  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.

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• vero2008

  02 September 2010

  vero2008 rated and commented on this recipe

  

  The cake was tasty but far too sweet. Also could do with more fruits.

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• Andrew

  03 September 2010

  Andrew rated and commented on this recipe

  

  In a word, yum! In another word, zing!

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• Jo

  23 November 2010

  Jo rated and commented on this recipe

  

  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.

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• madchef

  07 January 2011

  madchef rated and commented on this recipe

  

  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!

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• LithyFleur

  13 February 2011

  LithyFleur rated and commented on this recipe

  

  Lovely! Refreshing and not too sweet. I added a little ground ginger for extra zing and used cranberries instead of raspberries. (^^)

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• Dr. H

  25 February 2011

  Dr. H rated this recipe

  

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• lockheart

  01 March 2011

  lockheart rated and commented on this recipe

  

  excellent cake. didn't use all the lime syrup, wish i had. its amazing. and, though i dredged my (frozen) fruit in flour, they still sank to the bottom! oh well... i'll just have to try make it again! great for using up my leftover glut of PYO raspberries & blueberries from freezer. apart from zesting and juicing the limes, quick and easy to make too. as for juicing my reluctant limes, 20 secs in the microwave and a good hard roll on the worktop encouraged them to release their zingy juice for me! highly recommended cake.

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• AliCox

  24 March 2011

  AliCox rated and commented on this recipe

  

  Absolutely delicious. I omitted the almonds for non nut lovers. Although i turned the fruit over in a bit of flur a lot of it still sank to the bottom, but practice makes perfect and it certainly didn't spoil the end result. Also as i didn't have a square cake tin i seperated the mixture into two smaller round tins but think it worked just as well.

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• Deb's Dishes

  05 April 2011

  Deb's Dishes rated and commented on this recipe

  

  Really lovely - made it for a picnic the first time and it was perfect.

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• Cook

  10 April 2011

  Cook commented on this recipe

  Delicious.

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• Cook

  10 April 2011

  Cook rated this recipe

  

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• bake addict

  12 April 2011

  bake addict commented on this recipe

  Made this cake for mothers day and everyone loved it (my mum ate about half of it in one go!) The only disappointment was that all the fruit sank to the bottom rather than being dispersed throughout. Any suggestions on how to prevent this?

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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, sugar 32g, salt 0.61 g

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