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Raspberry & blueberry lime drizzle cake

Ingredients

  1. Step 1 225g softened butter , plus extra for greasing
  2. Step 2 225g golden caster sugar
  3. Step 3 4medium eggs
  4. Step 4 2 limes , grated zest and juice
  5. Step 5 250g self-raising flour , sifted with a pinch of salt, plus extra flour
  6. Step 6 25g ground almond
  7. Step 7 100g each blueberry and raspberries
  8. Step 8 8 tbsp lime juice (about 4 limes)
  9. Step 9 1 lime , grated zest
  10. Step 10 140g golden caster sugar
Raspberry & blueberry lime drizzle cake
Calories: 370 Carbohydrate: 49 g Protein: 5 g Fat: 19 g
Cook time: 85 minutes Prep time: 25 minutes Total time: 110 minutes Servings: 12

TAGS

Afternoon tea Buffet Treat British Josh Eagleton 400 kcal or less blueberry blueberry Dessert For a crowd Fruit Good Food Ground almond Ground almond Indulgent Lime Lime Over an hour raspberry Teatime Treat

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Step 6 Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.