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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    pauliney
    12th Aug, 2010
    4.05
    What a lovely moist cake this it - easy to make (and eat) and goes well with a nice big dollop of clotted cream!
    pauliney
    26th Jul, 2010
    4.05
    Super moist cake and, with the lime, makes it very zingy and not at all hard to eat even after a large meal!
    alivia-bray
    21st Jul, 2010
    5.05
    Although this cake doesn't have the appearance of a classic celebration cake, it certainly has gone down a treat on the three occasions that I have made it. The ladies don't hold back either as the fruit makes the cake light and tangy, fooling them into thinking it a healthy treat!
    denni84
    21st Jul, 2010
    5.05
    This is a fantastic cake. It was so popular and easy to modify since my boyf has a problem with dairy. I substituted some of the butter for nuttelex (although not all of the butter!). A delicious cake and an all round winner! Can't rate it highly enough! Thanks also for the tip of dredging the berries before adding them to the mixture, it did stop them from sinking to the bottom.
    lisaholmes1982
    18th Jul, 2010
    5.05
    made this at the weekend and everyone loved it :) well make again
    marymcginn
    1st Jul, 2010
    5.05
    Loved this cake! Very tasty and tangy. I found that it took me quite a while to prepare but was worth it. I only used half of the drizzle as I needed to travel with it and didn't fancy the idea of it being super moist and pudding-like. We brought sambos and squares of this cake for our picnic and wow did everyone enjoy them! Think this would be a great afternoon tea cake.
    Honeygran
    7th Jun, 2010
    4.05
    Nice mixture of sweet and sharp. Used blackcurrants from the freezer. Slightly soggy both times - may cut down on the juice next time.
    blulou
    7th Jun, 2010
    does anyone know why I cant use a loose bottom tin? The cake mix seems like a normal mix, cant understand what is different. Dont want to have to buy a new tin just for this cake.
    leaderoftheplebs
    5th Jun, 2010
    5.05
    One of my favourite baking recipes! Works well with most berries not just rasperry and blueberry
    genock73
    20th Apr, 2010
    Made it for first time at weekend - fantastic recipe - easy to follow - received 10/10 compliments from friends. This is definitely my favourite recipe. Janet

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