Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(127 ratings)

Prep: 15 mins - 25 mins Cook: 1 hr

More effort

Cuts into 12 pieces
The perfect teatime treat, this moist and fruity cake is easy baking at its best

Nutrition and extra info

Nutrition:

  • kcal370
  • fat19g
  • saturates10g
  • carbs49g
  • sugars32g
  • fibre1g
  • protein5g
  • salt0.61g
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Ingredients

    For the cake

    • 225g softened butter, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 225g golden caster sugar
    • 4 medium eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 limes, grated zest and juice
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 250g self-raising flour, sifted with a pinch of salt, plus extra flour
    • 25g ground almond
    • 100g each blueberry and raspberries
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    For the syrup

    • 8 tbsp lime juice (about 4 limes)
    • 1 lime, grated zest
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 140g golden caster sugar

    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.

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    Comments, questions and tips

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    Greentea9manchipp's picture
    Greentea9manchipp
    26th Feb, 2019
    4.05
    This cake looks amazing! Looks hard to make though… Can't wait to try it and see if it is as good as it looks!
    Glovers5's picture
    Glovers5
    2nd Feb, 2019
    5.05
    Baked this last night and it was delicious! I used a round cake tin and floured the fruit before putting Onto the top of the cake which left me with an even distribution of the fruit and no soggy bottom! I only used 3 lemons and half the amount of sugar for the drizzle. Hubby eat 2 slices straight away. Will definitely make again with other fruits like rhubarb.
    Allicook
    19th Jan, 2019
    5.05
    Cutting back on sugar a bit so reduced the sugar in cake to 175 g and left out the drizzle. Obviously not as moist and zingy as it would have been, so served it with some crème fraiche mixed with some lime curd. Delicious.
    Jennifer Coulter's picture
    Jennifer Coulter
    16th Nov, 2018
    5.05
    Delicious. As I hadn’t got any ground almonds I reduced the sugar by 25gms & creamed a small banana with the butter & sugar. I used frozen raspberries & blueberries which worked well. For the drizzle I used a desert spoon of lime juice & elderflower cordial & just mixed together & spooned over the cake as soon as it came out of the oven. Left in the tin for half an hour & then taken out of the tin & put on a wire rack to completely cool. I’ll be making this again.
    Jennifer Coulter's picture
    Jennifer Coulter
    16th Nov, 2018
    5.05
    Delicious. I hadn’t got ground almonds so I reduced the sugar by 25gms & added a small mashed banana in with the butter & sugar. I also used frozen fruit & didn’t find the cake soggy at all. For the topping I used a tablespoon of lime & the same amount of elderflower cordial & just mixed it together without heating.
    Biddlybong
    23rd Aug, 2018
    5.05
    Used only blueberries and only 175g sugar, didn't bother with syrup as was making with and for kids. Was delish
    Mrs. Karlsson
    8th Apr, 2017
    4.05
    Very tasty, although next time I would only use the zest of one lime in the cake (keep the juice quantity the same though) and only use lime juice for the syrup, not zest as well. Plus, I think it works best if you bake one day, serve the next, it gives the syrup time to be soaked in.
    wokgirl
    4th Sep, 2016
    5.05
    Totally love this, made it several times and has never let me down. I usually cover with foil for the last 15 minutes.
    carriethesnail
    22nd Aug, 2016
    5.05
    Great recipe. Made for work, was asked why I didn't bake for work more often! Also was asked for the recipe multiple times. I only used three limes for the syrup, but I didn't feel it needed more. Doesn't need to be cooked for an hour, 35mins was plenty, and I should have covered with foil as it browned very quickly.
    kookymooky
    3rd Apr, 2016
    2.05
    I was looking forward to making this after all the other comments but unfortunately it didn't turn out as expected - I halved everything and baked in a loaf tin as I don't have a square tin but after adding the syrup the cake was completely soggy. The fruit not only sank to the bottom but created a layer of mush (maybe because I used frozen fruit?) and overall it was far too sweet (and believe me, I like sweet!). Disappointed :-(

    Pages

    jarrestr
    23rd Jul, 2016
    Can I freeze this ?
    goodfoodteam's picture
    goodfoodteam
    16th Aug, 2016
    For best results, we'd say eat this fresh to really make the most of the glossy finish. However, if you want to freeze it, it'll still be very tasty. Enjoy!
    HattyR
    24th Jul, 2014
    I have made this cake with blueberries and it turned out really well. However, I have a glut of blackcurrants this year, and wondered if they could work for this recipe. They are slightly more tart, so would I need to add slightly more sugar to counteract this?
    goodfoodteam's picture
    goodfoodteam
    4th Aug, 2014
    Yes the cake would also work well with blackberries, give them a taste and if you think they are a little too tart then sprinkle on a couple tbsp of sugar first before using them, thanks.
    Zefer
    28th Mar, 2019
    5.05
    In 2007, twelve years at the time of writing, 'muffinmum' suggested a topping of 1-2 tubs of mascarpone mixed with 2-4 tablespoons of lemon curd and the juice of an orange. I still make this cake and I still use her suggestion, so I thought I'd put it Tips 'delish' indeed.
    claupatra's picture
    claupatra
    25th Aug, 2013
    3.05
    I was too lazy to line the cake tin properly and it fell apart when trying to remove it, so take the time for it! (it was really sad as I harvested the raspberries myself, such a nice feeling and then cake destroyed sniff, sniff) Another tip, the syrup makes the cake too sweet, for people who do not like extremely sweet stuff, I would definitely recommend using less than a third of the syrup! I just ate the cake and despite the problems just mentioned I think it is a recipe with potential, next time I will slightly adjust the recipe and make cupcakes instead :)
    bojetta
    20th Jul, 2013
    sieve any 'bits' out of the lime juice before making the syrup as they spoil the look of the cake top
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