How to make Raspberry & blueberry lime drizzle cake

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

kcal
370
fat
19g
saturates
10g
carbs
49g
sugars
32g
fibre
1g
protein
5g
salt
0.61g
Save to My Good FoodPrint

Ingredients
For the cake
225g softened butter

, plus extra for greasing
225g golden caster sugar
4 medium 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

Method
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.

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).

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.