On the day I turned 25, I was still living the rural life in Shropshire. So, this past Sunday I made my way to the parental homestead for a belated birthday celebration. Cake is appropriate on many occasions, but during a birthday do it is absolutely essential. I decided to bake this moist and fruity lime drizzle and it went down a treat with all the guests!
for the cake:
225 g softened butter
225 golden caster sugar
4 medium eggs
zest and juice of 2 limes
250 g self-raising flour
25 g ground almonds
100 g blueberries
100 g raspberries
for the drizzle:
8 tbsp lime juice (about 4 limes)
zest 1 lime
140 g golden caster sugar
(recipe from BBC good food’s cake collection book)
- Heat the oven to 160 degrees C (fan). Grease a baking tin (and/or line it with baking paper).
- Cream the sugar and butter until light and smooth.
- Beat the eggs in one by one.
- Add the lime zest, then fold in flour and almonds. Do this gently, so as to keep it nice and airy.
- Add about 3 tbsp lime juice and three quarters of the fruit.
- Spoon the mixture in the cake tin and sprinkle the other berries on top.
- Bake for about 1 hour.
- Make the drizzle. If you want you can put it on low heat to let the sugar dissolve, but I never do this when I make my own lemon drizzle cake, so that’s up to you.
- Take the cake out of the oven. If a skewer comes out clean, it’s done. When it’s still hot, stab it to death and pour the drizzle over it.
- Allow to cool, remove from the tin, slice and enjoy!