For the cake you will need:
125g Fresh Blueberries125g Fresh Raspberries225g softened butter225g caster sugar4 free range eggs250g self-raising flour2 tablespoons of almond mealZest of one large Lemon (about a tablespoon)
Zest of one large lemonJuice of 2 lemons (about 8 tablespoons)60g of caster sugar
Pre-heat oven to 180°c (160°Fan).Line the base and sides of a round or square 20cm cake tin with baking paper.
Cream the butter and sugar until light and fluffy ~ this will take several minutesGradually beat in the eggs one by one, followed by the lemon zest.
Fold in the self-raising flour and the almond meal.Finally fold the raspberries and blueberries through the cake mixture
Spoon into baking tin, gently level the surface with the back of a large spoon and bake in pre-heated oven for around 50 minutes until skewer test pronounces done.(If the top browns too rapidly cover with baking paper until cake is done).
Place all ingredients in a small saucepan and simmer just enough to dissolve the sugar.
When the cake is taken out of the oven, prick holes all over the surface with a wooden skewer and then gently spoon the lemon syrup all over the cake. Allow to cool before decanting and serving. Will keep for at least 2/3 days in an airtight container.