Blueberry & Raspberry Lime Drizzle Cake

I made this cake for a dinner party my mum had on Saturday night. Unfortunatley I don't have any photographs of the inside as I wasnt actually AT the dinner party! But as you can see from the outside, the inside would be full of fruit and colour! This cake is so tasty and zesty and refreshing! It is really so simple to make. I've made it for mums dinner parties five times now! And she tells me that everyone always asks for the recipe. It can be served warm or cold, with ice cream or with cream. I think its a fantastic cake for a garden tea...

225g butter, softened

225g caster sugar

4 medium eggs

Grated zest and juice of 2 limes

250g self-raising flour

25g almond meal

Pinch salt

100g each blueberries and raspberries

For the syrup

8 tablespoons lime juice (about 4 limes)

Grated zest of 1 lime

140g caster sugar

Line the base and sides of a 20cm square cake tin with greaseproof paper and butter the paper. Set oven to 180C or 160C for a fan forced oven.

Cream the butter and sugar together until light and fluffy.

Gradually beat in the eggs, adding a little flour towards the end to prevent curdling and the almond meal.

Beat in the lime zest, and then fold in the flour.

Fold in enough lime juice-about 3 tablespoons- to give you a good dropping consistency.

Fold in three quarters of the blueberries and raspberries and turn into the prepared tin.

Smooth the surface then scatter the remaining fruit on top-it will sink as the cake rises.

Bake for about 1 hour (cover with foil if beginning to brown too much), until firm to a gentle prod in the centre.

A skewer pushed into the centre should not have any uncooked mixture adhering when removed.

Meanwhile make the syrup: put the limejuice, zest and sugar in a small saucepan.

Place over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick it all over with a skewer then spoon the syrup over it, leave to cool in tin. When cool turn out of tin, remove lining paper and cut into 12 pieces and serve, either as a cake or as a dessert.

E.