Raspberry and blueberry lime drizzle cake

Submitted By:
Jenny


No. of Servings:
6 Preparation time:
20min(s) Course:
Dessert Cooking time:
1hr(s) Cooking Instructions:
Line the base and sides of a 20cm/8 inch square cake tin, not loose based, with greaseproof paper and butter the paper
Pre heat oven to 180c/gas 4/fan oven 160c
Cream the butter and the 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 tbsp- to give a good dropping consistency
Fold in ¾ of the blueberries and raspberries and turn into the prepared tin
Smooth the surface, then scatter the remaining fruit on the top
Bake for about 1 hour (cover with foil, if beginning to brown too much)
Meanwhile make the drizzle 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
Carefully remove the cake form the tin, discard the lining paper and cut into 12 portions to serve

Serve with Chantilly cream
Whip a carton of double cream and add tbsp sifted icing sugar and tsp vanilla essence