'Tis the season of cakes and sweet things...well, it is here at Holly Grove and today's treat makes use of some raspberries frozen from our summer harvest. This makes a lovely fresh, zesty and moist cake..delicious and possibly one of your 5-a-day!
Raspberry and Blueberry Lime Drizzle Cake
For the cake
225g softened butter
225g caster sugar
3 large eggs
2 limes, zest and juice
250g SR flour
25g ground almonds
100g each raspberries and blueberries
For the drizzle
1.5 tbsp lime juice
70g caster sugar
Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper. Set oven to 180C.
Cream the butter and sugar together until light. Gradually beat in the eggs. 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, a skewer pushed into the centre should be clean when removed.
To make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir until the sugar has dissolved. 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.