Sunday, 24 March 2013

Raspberry & Blueberry Lime Drizzle Cake

I was greedy the other day & bought too much fruits from the farmer market. Who can blame me as the fruits looks so delicious and mouth watering. Decided to google & found this recipes on BBC Goodfood.  This cake is perfect for teatime treat, this moist and fruity cake is easy baking at its best.


For the cake:
  • 225g butter, softened
  • 225g castor sugar
  • 4 medium eggs
  • 2 limes, grated zest and juice
  • 250g self raising flour sifted with a pinch of salt
  • 25g ground almonds
  • 100g each blueberries and raspberries
For the syrup:
  • 5 tbsp lime juice ( about 2 limes)
  • 1 lime, grated zest
  • 140g golden castor sugar

Line the base and side of a 20cm/8in square cake tin with greaseproof paper and butter the paper. Set the oven to 180C/160Cfor fan oven.

Cream the butter and sugar together until light and fluffy. Gradually bet 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 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 begining to brown too much), a skewer pushed into the centre should be clean when removed.

Meanwhile make the syrup: put in 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.

Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

To store, cool before wrapping in paper and or foil.

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