Friday, 12 April 2013

Raspberry and blueberry lime drizzle cake

A slice of blueberry and raspberry lime drizzle cake

During Easter week, EHH’s parents came over to help us tackle the garden. I needed something fairly simple that I could whip up in the morning before they arrived, as I was playing netball the night before. I had a flick through my recipe file and found this recipe for raspberry and blueberry lime drizzle cake from BBC Good Food. I first made this last summer and it was delicious, but slightly too sticky. Therefore, this time, I decided to reduce the amount of syrup. Having read the comments on the website, I also decided to coat the fruit in flour to prevent them from sinking. One more simple touch that I added was a sprinkling of golden castor sugar on top at the end – this adds a lovely sweet crunch, which contrasts well with the soft sticky cake.

It is a really simple cake to make but does take quite a while to cook. I used my Magi-cake strips to prevent the outside of the cake from over-cooking; they also help to ensure that the cake rises evenly: I would highly recommend them!  I added foil after about an hour of cooking to prevent the top from burning. After about 50 minutes of cooking, I would suggest checking the cake every 10 minutes or so to ensure that you get the perfect bake.

The end result is delicious and lasts well for about 3-4 days. It is great on its own with a cup of tea and also works well as dessert – with cream or custard. Definitely one of my favourite cakes!

Raspberry and blueberry lime drizzle cake

Blueberry and raspberry lime drizzle cake cooling on the rack

  1. 225g softened butter, plus extra for greasing
  2. 225g golden caster sugar
  3. 4 medium eggs
  4. 2 limes, grated zest and juice
  5. 250g self-raising flour, sifted with a pinch of salt, plus extra flour
  6. 25g ground almonds
  7. 100g each blueberries and raspberries
For the syrup:
  1. Juice of 2 limes
  2. Grated zest of 1 lime
  3. 80g golden caster sugar, plus a little extra for scattering


  1. Set oven to 180C.
  2. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with baking parchment.
  3. Cream the butter and sugar together until light and fluffy (about 5 minutes in an electric mixer).
  4. 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.
  5. 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).
  6. Place the blueberries and raspberries in a bowl and scatter with the extra flour. Gently shake the bowl to ensure that all the fruit are evenly coated in flour. 
  7. Blueberry and raspberry lime drizzle cake ready to go in the oven
    Ready to go in the oven!
  8. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin.
  9. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
  10. Bake for about 1 hour and 10 minutes (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.
  11. While the cake is baking, 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.
  12. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it.
  13. Once cool, carefully remove the cake from the tin and discard the lining paper.
  14. Scatter with golden castor sugar and cut into 12 pieces to serve.  

1 comment:

  1. This sounds divine, must make! Thanks for the tweaks, hope they work for me too :)