Fruits of the Forest Lime Drizzle Cake

Name: Fruits of the Forest Lime Drizzle Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 225 g unsalted butter, at room temperature; 340 g golden caster sugar; 4 eggs, beaten; 250 g plain flour; 1/4 teaspoon baking powder; 1/4 teaspoon bicarbonate of soda; 1/4 teaspoon salt; 25 g ground almonds; 200 g frozen forest fruit, thawed and drained; 6 limes

Submitted by Snowbunny Andorra

"A moist and deliciously zingy cake for grown-ups. You can substitute fresh for frozen fruit if you wish; I just find it more convenient to keep a bag of frozen fruits of the forest berries in the freezer so I can whip this up from store-cupboard ingredients."

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 12

ingredients

225 g unsalted butter, at room temperature
340 g golden caster sugar
4 eggs, beaten
250 g plain flour
¹⁄₄ teaspoon baking powder
¹⁄₄ teaspoon bicarbonate of soda
¹⁄₄ teaspoon salt
25 g ground almonds
200 g frozen forest fruit, thawed and drained
6 limes

directions

Pre-heat your oven to 180°C Line and butter a 20cm square tin.
Cream together 200g of the caster sugar and the butter until light and creamy.
Beat in the eggs, a little at a time. If it starts to curdle, add a little of the flour, but don't worry too much; it will come together later.
Sift the flour, baking powder, bicarbonate of soda and salt together and then fold into the mixture a little at a time until well combined.
Fold in the ground almonds, the zest of two limes and the juice of one lime. You should have a nice dropping consistency; if too thick, add more lime juice.
Fold in three quarters of the fruit then pour into the cake tin. Scatter the remainder of the fruit on top and pop into the oven for about an hour, or until the centre is firm to the touch and a skewer inserted comes out clean.
While the cake is baking, put the remaining 140g of caster sugar in a small pan and mix together with the zest of one lime and the juice of four limes. Heat very gently, making sure it doesn't boil, and stir until the sugar is mostly dissolved.
When the cake is ready, remove it from the oven and immediately (without removing from the tin), prick it well all over with a fork and pour the syrup consistently over the top, allowing it to be absorbed into the cake.
Allow to cool completely before removing from the tin.