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Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

A star rating of 4.8 out of 5.160 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • More effort
  • Cuts into 12 pieces

The perfect teatime treat, this moist and fruity cake is easy baking at its best

low insalt0.61g


For the cake

  • 225g softened butter , plus extra for greasing
  • 225g golden caster sugar
  • 4medium eggs
  • 2 limes , grated zest and juice
  • 250g self-raising flour , sifted with a pinch of salt, plus extra flour
  • 25g ground almond
  • 100g each blueberry and raspberries

For the syrup

  • 8 tbsp lime juice (about 4 limes)
  • 1 lime , grated zest
  • 140g golden caster sugar


  • STEP 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.

  • STEP 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).

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 6

    Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Recipe from Good Food magazine, January 2002


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A star rating of 4.8 out of 5.160 ratings

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