This cake is very popular among my housemates. It takes little time to bake, but it takes even less time before the whole cake has disappeared in everyone’s bellies.

Adapted recipe from Good Food 101 Cakes & Bakes.

Cake:
225 g butter, softened
225 g caster sugar
4 eggs
250 g self-raising flour
a pinch of salt
grated zest and juice of 2 limes
25 g ground almonds
200 g blueberries

Syrup:
8 tbsp lime juice (about 4 limes)
grated zest of 1 lime
140 g caster sugar

Preheat the oven to 180˚C. Line the base and sides of a 20cm square cake tin and butter the paper.

Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little of flour towards the end to prevent curdling. Beat in the lime zest, then fold in the rest of the flour and almonds. Fold in about 3 tbsp of lime juice, giving a good dropping consistency. Fold in three quarters of the berries and turn into the prepared tin. Smooth, then scatter the remaining fruit on top. Bake for about 1 hour or until firm.

Gently heat the lime juice, zest and sugar in a saucepan, without allowing to bubble. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it.

One Response to “Blueberry-lime cake.”

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