I really love baking at home, especially cakes and sweet things, but there is a bit of a problem when it comes to blogging about it which is that I don't make the most attractive looking cakes. Meaning that I very rarely make cupcakes, brownies or anything like that, and I almost never ice a cake. I think I just don't like making icing, I've had a lot of icing fails before, so I tend to chose things like victoria sponge, or chocolate marble cake, or cakes with fruit in them, as there is no need to ice!
But this is one of my favourite cakes to eat, and it is kinda pretty, so I thought I'd share the recipe here for you to try should you wish to do so :)
Blueberry and Lime Drizzle Cake
225g softened butter
225g caster sugar
250g self raising flour
grate zest and juice of 2 limes
25g ground almonds
150g blueberries (raspberries also work well, or a mix of the two)
For the drizzle:
grated zest and juice of 1 lime
140g icing sugar
Preheat the oven to 180 degrees (if using a fan oven)
Line a 20cm square cake tin (or a 20cm round tin with deep sides) with baking paper.
In a large bowl, cream together butter and sugar, then beat in eggs and add the flour.
Zest the two limes and add to the cake mix.
Juice the limes, but only add 4 tablespoons of the juice to the cake mix and leave the rest for the drizzle.
Add the ground almonds to the cake mix, and finally fold in 2/3rds of the blueberries.
Pour the mix into the tin and smooth the top with a spoon or spatula.
Sprinkle the remaining fruit over the cake and place in the oven for 45 mins.
After 45 mins check the cake with a skewer, and if it needs longer, cover the cake with foil and cook for another 10 mins until it is firm.
While the cake is cooking prepare the drizzle.
Zest and juice the last lime and place in a small saucepan with the saved juice from the other two limes.
Add 140g of icing sugar and heat until the sugar has dissolved and the liquid is clear.
Once your cake is out of the oven, leave it in the tin and pierce all over with a cake skewer/knife/toothpick and then pour the drizzle over the top.
Leave the cake to cool in the tin before removing.
Display your cake proudly and enjoy a hefty slice with a cuppa "just to check" its safe for consumption!
If you are a fan of lemon drizzles and fruity cakes I think you'll enjoy this, it has a subtle zing without being too sharp, and the blueberries add colour and sweetness too.
If you do make it I'd love to know, and to see it.
P.S the cake tin size is a bit of a pain, but I think these would also work well as muffins too.