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
- 225g softened butter, plus extra for greasing
- 225g golden caster sugar
- 4 medium eggs
- 2 limes, grated zest and juice
- 250g self-raising flour, sifted with a pinch of salt, plus extra flour
- 25g ground almonds
- 100g each blueberries and raspberries
- Juice of 2 limes
- Grated zest of 1 lime
- 80g golden caster sugar, plus a little extra for scattering
- Set oven to 180C.
- Line the base and sides of a 20cm/8in square cake tin (not loose-based) with baking parchment.
- Cream the butter and sugar together until light and fluffy (about 5 minutes in an electric mixer).
- 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).
- 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.
- 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 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.
- 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.
- As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it.
- Once cool, carefully remove the cake from the tin and discard the lining paper.
- Scatter with golden castor sugar and cut into 12 pieces to serve.
|Ready to go in the oven!|