Monday, 10 October 2011

Raspberry & Blueberry lime drizzle cake (muffins)

Instead of going back to work after picking Ophelia up from school, which I do most days (The kids go with me and are looked after by our lovely new au-pair Anne Sofie) we decided to go straight home. We had a lovely afternoon making pictures, playing games and baking some cakes :-)

This was the first time trying this recipe, but defiantly not the last

The result was super, wonderfully moist and fruity, almost an explosion of flavours  - the top of the muffins turned all crusty after adding the lime drizzle - they wont last long - going going gone

225g butter, softened
225g golden caster sugar
4 eggs
250g self-raising flour, sifted with a pinch of salt
grated zest and juice of 2 limes
25g ground almonds
100g raspberries
100g blueberries

For the syrup

8 tbsp lime juice
grated zest of 1 lime
140g golden caster 

  1. Preheat the oven to 160˚ C fan oven, line a cake tin 20x20 cm or a 12 hole muffin case
  2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little of the flour at the end to prevent curdling. Beat in the zest, then fold in the rest of the flour and almonds. Fold in about 3 tablespoons of lime juice, giving a good dropping consistency. Fold in tree quarters of the berries and turn into prepared cake tin or muffin cases. Smooth and then scatter the remaining fruit on top, bake for about an hour if you are using the cake tin or approximately 35-40 minutes for the muffins.
  3. Gently heat the lime juice, zest and sugar in a saucepan, without allowing to bubble. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it. 

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