Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(110 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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    bettyboop141299's picture
    bettyboop141299
    15th Aug, 2013
    This cake is beautiful and one of my favourite desserts. I always serve it warm with ice cream which makes it even more delicious! The lime syrup is essential to the tang it leaves in your mouth afterwards. You can also mess around with the fruits you use-great!
    bojetta
    20th Jul, 2013
    Have made this several times and each time it is devoured. Gorgeous tangy moist cake - perfect with a cup of tea or as part of a dessert with some poached peaches or pears. It is very filling so could easily be cut in 16 instead of 12 pieces
    auntymable
    3rd Jul, 2013
    Made this for the first time recently for a family BBQ.....absolutley delicious.....the whole thing was finished off in one sitting. Making it again this weekend as it has become a family favourite!
    gemmamarsh
    29th Jun, 2013
    Beautiful light cake and the raspberries are fantastic! I made one batch and separated to cook in two loaf tins which worked brilliantly!
    auntymable
    11th Jun, 2013
    I made this at the weekend..and it was absolutely fabulous. Easy recipy to follow and the results were yummy! Needless to say there is none left and I will be making this again very soon.
    bluevalkyrie
    27th May, 2013
    5.05
    A great recipe - came out exactly like the picture, and tasted great. Next time I would leave the lime zest out of the drizzle as I think the little green flecks look weird! I've also done this with a cream cheese topping with icing sugar, zest and a small bit of lime juice - delicious.
    toonster27
    12th May, 2013
    5.05
    Forgot to rate
    toonster27
    12th May, 2013
    5.05
    Forgot to rate
    toonster27
    12th May, 2013
    5.05
    This cake is delicious. I've made it several times for charity cake stalls and it always sells out within minutes! I even made double the amount this time and it still went in lightening time. I use fresh raspberries and blueberries - they look gorgeous in the cake as they burst a little.
    zoebazuin
    7th May, 2013
    5.05
    A wonderful cake. its a keeper

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