Raspberry & Blueberry Lime Drizzle Cake Recipe

Name: Raspberry & Blueberry Lime Drizzle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

1180

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CAKE, 225g softened butter , plus extra for greasing, 225g golden caster sugar, 4 medium eggs, and more.

Yes, Raspberry & Blueberry Lime Drizzle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry & Blueberry Lime Drizzle Cake

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