for family meals :
Blueberry, Blackberry and Lime Drizzle
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.
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
to make Blueberry, Blackberry and Lime Drizzle
the oven to 180°C / Gas 4 / fan oven 160°C.
the base and sides of a 20cm / 8in square cake tin
(not loose-based) with greaseproof paper and butter
Cream the butter and sugar together until light.
Gradually beat in the eggs, adding a little flour
towards the end to prevent curdling.
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.
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.
over a gentle heat and stir, without allowing to bubble.
The sugar should dissolve a little.
soon as the cake comes out of the oven, prick all
over with a skewer then spoon the syrup over it.
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