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 81-100

  • Binder photo bake addict

    12 April 2011

    bake addict rated this recipe

    4 stars

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  • Binder photo Deeanne23

    05 May 2011

    Deeanne23 rated and commented on this recipe

    5 stars

    I made this cake for my mum on mothers day and she loved it! Lovely moist fruity cake. Yum, yum, yum! :)

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  • Binder photo lurvlyloz

    09 May 2011

    lurvlyloz rated and commented on this recipe

    5 stars

    I made this at the weekend as a practice. I am rubbish at baking and stupidly have agreed to make the boyf a cake. this was my first cake i've made in a long time and it worked really well and tasted really nice. Was a really moist cake. I used frozen mixed berries because they were cheaper. will definitely make again :)

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  • Binder photo Shopgirl

    19 May 2011

    Shopgirl rated and commented on this recipe

    5 stars

    Loved this recipe - very easy to make. Baked it on Sunday and it was still perfect and moist on Wednesday. I used less sugar in the syrup than was recommended - used about 40g, so I got a very clear runny glaze that gave the cake the tangy taste, but without adding another whack of sugar to it.

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  • Binder photo Jussycake

    26 May 2011

    Jussycake rated and commented on this recipe

    5 stars

    Just made this and it turned out great...the tip about the flour on the blueberries worked a treat - they stayed on top just like the picture. I hope it freezes well too.....will definitely make again.

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  • Binder photo Abinatti74

    30 May 2011

    Abinatti74 rated and commented on this recipe

    5 stars

    Beautiful cake, me and hubbi ate it all in one day it was so good. Thanks for the flouring fruit tips as it looked just like the pic and stayed on top and enely distributed through the cake. Lime drizzle was delicious!!! Plan to make again next Saturday! :0)

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  • Binder photo thynk2much

    23 June 2011

    thynk2much rated and commented on this recipe

    5 stars

    Gorgeous. Love the grown-up tartness of it. Didn't dredge my fruit but some of it didn't sink to the bottom, will try that next time. Will definitely make this again.

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  • Binder photo Noodles

    24 June 2011

    Noodles commented on this recipe

    Yum this cake is still a favourite in our house.

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  • Binder photo Nicola

    27 June 2011

    Nicola rated and commented on this recipe

    5 stars

    Very nice and also works with blackcurrants in place of the blueberries!

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  • Binder photo Jane

    21 July 2011

    Jane rated this recipe

    5 stars

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  • Binder photo julia_bakes

    25 July 2011

    julia_bakes rated and commented on this recipe

    5 stars

    Delicious! Made this for a friend's birthday and got loads of compliments and requests for the recipe. My fruit sunk too so next time I will try dredging in flour as suggested. Also made 1.5x quantity as I didn't have the right sized tin (used 12"x8" roaster) but this turned out well, needed 1hr 20 in the oven.

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  • Binder photo TracyH69

    27 July 2011

    TracyH69 rated and commented on this recipe

    5 stars

    This cake is moist and easy to make, always a big hit. My friends say it's as good as a sainsbury's taste the difference cake and have asked me to make it time and time again, delicious!!

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  • Binder photo snowbunny

    03 August 2011

    snowbunny rated and commented on this recipe

    5 stars

    I used some thawed and drained pre-frozen fruits of the forest (raspberries, blackberries, currants, cherries) instead of fresh fruit and I reduced the sugar in the cake to 200g, because I don't like things overly sweet. Very moist, lovely and limey. Will definitely make again.

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  • Binder photo Lou

    09 August 2011

    Lou rated and commented on this recipe

    5 stars

    DELICIOUS... I used the juice of 4 limes in the topping and it was perfect.. I will definately make again and all my friends asked for the recipe. A big thumbs up!!

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  • Binder photo Polkadotumbrella

    13 August 2011

    Polkadotumbrella rated and commented on this recipe

    4 stars

    Found it to be a bit too sweet for me, also it was wet rather than moist. Next time I'll reduce the quantity of the drizzle, and the amount of sugar in it. Everyone else loved it though.

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  • Binder photo thebails

    08 October 2011

    thebails rated and commented on this recipe

    5 stars

    I made this recipe using the last of this years brambles instead of the blueberries and raspberries. It was brilliant. So easy and so moist. Got the thumbs up from work.

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  • Binder photo Toffee Apple

    13 October 2011

    Toffee Apple rated and commented on this recipe

    5 stars

    OMG! What a lovely, light moist cake. It is my turn to 'bake & take' a cake to work. I did this last night and just had to try a slice this morning - yummy or what! I only used 100gr of sugar for the drizzle as I wanted the cake to have a bit of zinginess. We have one girl at work who thinks she is the new Mary Berry, no one can bake as good as her ... well this cake will demote her to Chuck Berry (lol)

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  • Binder photo Toffee Apple

    23 October 2011

    Toffee Apple commented on this recipe

    I have just made this cake using cranberries and clementine with 1tsp ground cinnamon and it is delicious. I used clementine & lemon drizzle. A nice light alternative to serve at Christmas tea as an alternative to the usual heavy fruit cake

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  • Binder photo A.Robinson

    03 November 2011

    A.Robinson rated this recipe

    4 stars

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  • Binder photo Emma Brierley

    11 November 2011

    Emma Brierley rated and commented on this recipe

    5 stars

    Delicious. Moist and zingy. A family favourite.

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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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