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1
Pre-heat your oven to 180u00b0C Line and butter a 20cm square tin.
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2
Cream together 200g of the caster sugar and the butter until light and creamy.
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3
Beat in the eggs, a little at a time. If it starts to curdle, add a little of the flour, but don't worry too much; it will come together later.
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4
Sift the flour, baking powder, bicarbonate of soda and salt together and then fold into the mixture a little at a time until well combined.
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5
Fold in the ground almonds, the zest of two limes and the juice of one lime. You should have a nice dropping consistency; if too thick, add more lime juice.
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6
Fold in three quarters of the fruit then pour into the cake tin. Scatter the remainder of the fruit on top and pop into the oven for about an hour, or until the centre is firm to the touch and a skewer inserted comes out clean.
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7
While the cake is baking, put the remaining 140g of caster sugar in a small pan and mix together with the zest of one lime and the juice of four limes. Heat very gently, making sure it doesn't boil, and stir until the sugar is mostly dissolved.
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8
When the cake is ready, remove it from the oven and immediately (without removing from the tin), prick it well all over with a fork and pour the syrup consistently over the top, allowing it to be absorbed into the cake.
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9
Allow to cool completely before removing from the tin.
