Ingredients
For the cake
- 225g softened butter, plus extra for greasing
- 225g golden caster sugar
- 4medium eggs
- 2 limes, grated zest and juice
- 250g self-raising flour, sifted with a pinch of salt, plus extra flour
- 25g ground almond
- 100g each blueberry and raspberries
For the syrup
- 8 tbsp lime juice (about 4 limes)
- 1 lime, grated zest
- 140g golden caster sugar
Method
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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.
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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).
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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.
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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.
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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.
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Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.