Raspberry & Blueberry Lime Drizzle Cake

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!

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Ingredients:

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)

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  • 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!

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One thought on “Raspberry & Blueberry Lime Drizzle Cake

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