Raspberry, blueberry and lime drizzle loaf

When we recently had our charity bake sale, one of the real hits was this cake from BBC Good Food. I have always loved a good lemon drizzle cake (who doesn't?!) but had never really considered lime before until my baking buddy Amanda told me about this recipe. Well, this has fast become one of my favourite cakes. It is light, fresh and zesty with the bit of fruit to give it a moist squish as you bite into it.

The original recipe I have copied below is for a tray bake. For ease of selling at the sales, I made the recipe into a loaf - well, 3 sizes actually - 2lb, 1lb and mini. They took around 35-40 minutes, 25-30 and 20 minutes respectively to bake. All worked really well and they all sold out!

If you are a lemon drizzle or citrus fan, give these a go. They are divine!

Ingredients

For the cake

225g softened butter or soft margarine-  both work equally as well

225g golden caster sugar

4 medium eggs

2 limes

250g self-raising flour, sifted with a pinch of salt, plus extra flour

25g ground almond

100g each blueberries (these can be frozen ones as they work just as well) and raspberries (these are better fresh as they hold their shape more)

           

For the syrup

8 tbsp lime juice (about 4 limes)

1 Lime grated zest

140g golden caster sugar

Method

1.     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.

2.     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).

3.     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.

4.     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.

5.     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.

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