For the cake:
225g golden caster sugar
4 medium eggs
250g self raising flour with a pinch of salt.
25g ground almonds
2 limes grated zest and juice
For the syrup:
8 tablespoons of lime juice (4 limes)
1 grated zest of a lime
140g golden caster sugar
1. Oven temperature of 180C/Gas 4/160C fan.
2. Line the base and sides of a 20cm square cake tin with greaseproof buttered paper.
3. Cream the butter and sugar together until light and fluffy; gradually beat in the eggs, adding a little flour to prevent curdling at the end. Beat in the lime zest then fold in the sifted flour and almonds. Fold in enough lime juice about 3 tablespoons to give a good dropping consistency.
4. Fold in three quarters of the blueberries and raspberries and put mixture in the prepared tin. Smooth the surface then scatter the remaining fruit on top.
5. Bake for about an hour, cover with foil if beginning to brown too much. The cake should be firm with a gentle prod in the centre and a skewer pushed into the centre should come out clean.
6. To make the syrup put the lime juice, zest and sugar in a small saucepan, heat up gently allowing the sugar to dissolve without bubbling the mixture. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the mixture over it.
7. When cooled remove the cake from tin and cut into 12 pieces to serve.