Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(131 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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    samantharoberts
    10th Apr, 2011
    5.05
    Delicious.
    catswin's picture
    catswin
    5th Apr, 2011
    5.05
    Really lovely - made it for a picnic the first time and it was perfect.
    alicox1
    24th Mar, 2011
    5.05
    Absolutely delicious. I omitted the almonds for non nut lovers. Although i turned the fruit over in a bit of flur a lot of it still sank to the bottom, but practice makes perfect and it certainly didn't spoil the end result. Also as i didn't have a square cake tin i seperated the mixture into two smaller round tins but think it worked just as well.
    lockheart
    1st Mar, 2011
    5.05
    excellent cake. didn't use all the lime syrup, wish i had. its amazing. and, though i dredged my (frozen) fruit in flour, they still sank to the bottom! oh well... i'll just have to try make it again! great for using up my leftover glut of PYO raspberries & blueberries from freezer. apart from zesting and juicing the limes, quick and easy to make too. as for juicing my reluctant limes, 20 secs in the microwave and a good hard roll on the worktop encouraged them to release their zingy juice for me! highly recommended cake.
    lithyfleur
    13th Feb, 2011
    5.05
    Lovely! Refreshing and not too sweet. I added a little ground ginger for extra zing and used cranberries instead of raspberries. (^^)
    boiledover
    7th Jan, 2011
    5.05
    This is one of my family faves. I have made it many times and I use different fruit , whatever is in season. I always have one ready for visiting friends though my neighbours smell it baking and soon there's nothing left and I have to make another for y family!
    josp74
    23rd Nov, 2010
    4.05
    Made with blackberries and blue berries and floured the fruit as suggested to stop it sinking. Easy to make and very tasty, I think the topping is a must. Give it a go.
    djez1983
    3rd Sep, 2010
    5.05
    In a word, yum! In another word, zing!
    vero2008
    2nd Sep, 2010
    3.05
    The cake was tasty but far too sweet. Also could do with more fruits.
    wendowhit
    26th Aug, 2010
    4.05
    Made this cake for one of our work meetings went down well and was asked for the recipe, the most difficult thing was all the juicing and zesting of the limes but it was worth it. I had to use tinned Raspberries, because I could not get fresh or frozen ones at short notice from my local supermarket. but they worked well apart from being mushy.

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