Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for family meals :

Blueberry, Blackberry and Lime Drizzle Cake

Foods from SpainThis recipe for Blueberry, Blackberry and Lime Drizzle Cake has been reproduced courtesy of Foods from Spain.

Strawberries and raspberries are instantly recognisable fruits. Their vibrant colours make many people associate the fruit with summer, but now summer can be enjoyed early. The delicious, sweet taste of Spanish strawberries and raspberries means that they are no longer a British seasonal treat and can be enjoyed from as early as December.

Spanish blueberries and blackberries are also giving Britain a taste of the summer as early as March, and brightening up the winter months with some varieties available October to December.

The favourable climate of Spain helps to produce full flavoured succulent berries, which are ideal for a healthy snack and perfect for keeping those hunger pangs at bay. The Spanish growers work to high standards to ensure the berries are bursting with flavour and goodness and now with new means of production, the fruit is the best it has ever been.

Blueberry, Blackberry and Lime Drizzle CakeIngredients for Blueberry, Blackberry and 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 blackberries
8 tbsp lime juice (about 4 limes)
1 lime, grated zest
140g golden caster sugar

How to make Blueberry, Blackberry and Lime Drizzle Cake

  • Preheat the oven to 180°C / Gas 4 / fan oven 160°C.
  • Line the base and sides of a 20cm / 8in square cake tin (not loose-based) with greaseproof paper and butter the paper.
  • 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).
  • Fold in three quarters of the blueberries and blackberries 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 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.
  • 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.
  • Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve

Serves 12

Bookmark and Share

Foods from Spain