For the cake:
- 225g butter/margarine
- 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
- 100g blueberries
- 100g raspberries
For the syrup:
- 8 tablespoons of lime juice (4 limes)
- 1 grated zest of a lime
- 140g golden caster sugar
- Oven temperature of 180C/Gas 4/160C fan.
- Line the base and sides of a 20cm square cake tin with greaseproof buttered paper.
- 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.
- 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.
- 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.
- 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.
- When cooled remove the cake from tin and cut into 12 pieces to serve.