White Chocolate, Raspberry and Lime Drizzle Cake

Submitted By:
Spanner


No. of Servings:
8-10 Preparation time:
30min(s) Course:
Dessert Cooking time:
40min(s) Cooking Instructions:
Note: Prep/cooking time does not include cake resting time.

Pre heat oven to 160?C.

Line the base and sides of a 22cm square cake tin with greaseproof paper, then butter the paper and set aside.

Cream the sugar and butter together until light in colour and texture, then gradually beat in the eggs. If they start curdling, add a little flour, folding in gently.

Add the lime zest, followed by the rest of the flour and the ground almonds. Next, add the lime juice one spoonful at a time, as you don?t want the mixture to be too wet. (It needs to be dropping consistency.)

Gently fold in ¾ of the white chocolate and the raspberries, then pour the mixture into the lined cake tin. Give the tin a little shake to ensure that the mixture spreads evenly to the corners. Place the rest of the chocolate and raspberries on top.

Bake for 40 minutes or until the cake is firm to touch.

To make the lime syrup:

Put the limejuice and sugar in a small saucepan and place on a moderate heat. Cook for 3-4 minutes or until the sugar has dissolved, then remove from the heat and add the lime zest.

As soon as the cake comes out of the oven, prick the cake all over with a metal skewer, then pour the syrup all over the top of the cake. Leave for 1 hour so that the cake absorbs all of the syrup.

To serve:

Remove the cake from the tin, then gently pull away the greaseproof paper. Cut into wedges and dust with icing sugar.