Chef: Ian Haines
Ideal as a very special afternoon tea cake or even as dessert.
You need:
Cake:
225 grams butter (softened)
225 grams raw caster sugar
4 eggs
2 limes (zest)
250 grams self raising flour (sifted)
25 grams almond meal
100 grams blueberries
100 grams raspberries
Syrup:
8 tablespoons of lime juice
grated zest of 1 lime
140 grams of raw caster sugar
Method:
1.Line the base and side of a 20cm round or aquare cake tin with baking paper.
2. Cream together the butter and sugar until light and fluffy.
3. Gradually beat in the eggs, add a touch of flour towards the end if the mixture tends to curdle.
4. Beat in the zest of the limes, then gently fold in the flour followed by the almond meal.
5. Fold in in about 3 tablespoons of lime juice until the mixture has a dropping consistency.
6. Fold in 75 grams each of the blueberries and raspberries.
7. Spoon all the mixture into the baking tin.
8. Srpinkle the remaining blueberries and raspberries on top.
9. Bake in a pre-heated oven for about 1 hour. Take care the top doesn't brown too much. Cover with a double sheet of baking paper if it looks like doing this.
10. Make a syrup out of of lime juice, grated zest and the sugar. Heat gently in a saucepan but don't get it too hot - just enough to dissolve the sugar.
11. As soon as the you take the cake out of the oven, prick holes in the cake and gently spoon the syrup all over.
12. Cool then cover and keep in a cool place well wrapped up.
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