Traybake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar, egg, lime, self-raising flour, ground almond, blueberry, lime juice, lime and golden caster sugar.
Raspberry & blueberry lime drizzle cake
Course: Traybake
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 4 medium eggs
- Lime Juice: 8 tbsp lime juice (about 4 limes)
- Butter: 225g softened butter, plus extra for greasing
- Lime: 2 limes, grated zest and juice
- Self Raising Flour: 250g self-raising flour, sifted with a pinch of salt, plus extra flour
- Ground Almond: 25g ground almond
- Golden Caster Sugar: 225g golden caster sugar
- Blueberry: 100g each blueberry and raspberries
Directions
- 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.
- 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).
- 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.
- 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.
- 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.
- Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.
