- Cook Time: 15 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 370
- Carbohydrate Content: 49g
- Fat Content: 19g
- Fiber Content: 1g
- Protein Content: 5g
- Saturated Fat Content: 10g
- Sodium Content: 0.61g
- Sugar Content: 32g
Raspberry & blueberry lime drizzle cake Recipe
Raspberry & blueberry lime drizzle cake is a Traybake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, golden caster sugar and egg.
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
Instructions
- 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.