Raspberry & Blueberry Lime Drizzle Cake

Name: Raspberry & Blueberry Lime Drizzle Cake
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 almonds; 100g each blueberries and raspberries; FOR THE SYRUP; 8 tbsp lime juice (about 4 limes); 1 lime , grated zest; 140g golden caster sugar

12 ingredients

1 steps

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 almonds
100g each blueberries and raspberries
FOR THE SYRUP
8 tbsp lime juice (about 4 limes)
1 lime , grated zest
140g golden caster sugar

Directions

1

{"0":"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).","4":"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.","6":"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.","8":"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.","10":"Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve."}