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

    Sign in or create your My Good Food account to join the discussion.
    tahsinsyeda
    27th Apr, 2013
    5.05
    delicious!
    tahsinsyeda
    27th Apr, 2013
    5.05
    delicious!
    tahsinsyeda
    27th Apr, 2013
    5.05
    delicious!
    tahsinsyeda
    27th Apr, 2013
    5.05
    delicious!
    tahsinsyeda
    27th Apr, 2013
    5.05
    I made this cake and it was delicious, my family loved it. very easy to make and I recommend it to beginners :)
    violet786
    22nd Apr, 2013
    Do you use fresh fruit, frozen or the little packs that the glazed cherries come in?
    zoebazuin
    27th Mar, 2013
    5.05
    this is a great cake, and should be labled easy. its a breeze to throw together.
    gillibe
    10th Feb, 2013
    5.05
    Lovely and moist. Lemony enough!!
    danicquinn
    13th Dec, 2012
    Fantastic - very easy and tasty, and looks good for tea etc
    raven
    13th Dec, 2012
    5.05
    Really moist and lovely. I think it would be just as good with a bit less syrup as it was very very moist.

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