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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    groovy-katie
    3rd May, 2012
    4.05
    Saw this recipe yesterday and I just had to make it straight away. I halved the recipe because I only have a shallow 8x8 square tin -baked for 28 minutes but could have done with a couple more because although it was cooked in the middle and golden round the edges, it looked a little anemic in the centre! I didn't put all of the syrup on top because it did look a little soggy after a while (but thats probably because i could have cooked it for longer) but still had a lovely flavour. Family loved it hope to make again soon. Thank you Good Food!
    philricegrubb
    28th Feb, 2012
    5.05
    I love this cake so much. So moist and refreshing. I did find that the berries sank but still yummy.
    jennyonions
    6th Feb, 2012
    This recipe was perfect, the only complaint I had was my dad complaining I only gave him 1/4 of the cake!
    Zefer
    1st Jan, 2012
    5.05
    Show stopping cake, i followed Sarah's advice about marscaponi too, awsome!
    mags162
    7th Dec, 2011
    5.05
    I made this cake as a treat for folk in the office and the compliments flew. 'Moist', 'Delicious', 'Lush' and so on. Recommended!
    09sillytilly
    27th Nov, 2011
    5.05
    AMAZING!!!!!!
    ebrierley
    11th Nov, 2011
    5.05
    Delicious. Moist and zingy. A family favourite.
    summerpud
    23rd Oct, 2011
    5.05
    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
    summerpud
    13th Oct, 2011
    5.05
    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)
    thebails
    8th Oct, 2011
    5.05
    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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