Butter - 225 g, softened
Golden caster sugar - 225 g
Eggs - 4
Limes - 2, juice & grated zest
Self raising flour - 250 g
Ground almonds - 25 g
Blueberries - 200 g
For the syrup:
Lime juice - 8 tbsp
Lime - 1, grated zest
Golden caster sugar - 140 g
1) Line an 8 inch square cake tin
with greaseproof paper. Preheat the oven
2) Cream the butter and sugar together in a mixing bowl. Gradually beat in the
eggs, adding a little flour towards the end to prevent curdling. Beat in
the zest of two limes, then fold in the flour and ground almonds. Stir in the juice of the two limes.
3) Add three quarters of the blueberries to the bowl, stir gently and turn into
the prepared tin. Smooth the surface, then scatter the remaining fruit
on top - it will sink as the cake rises (I must remember to do this with my blueberry cake because the fruit usually sinks to the bottom).
4) Bake for about 1 hour (cover with foil if beginning to brown too much),
or until a skewer comes out clean.
5) Meanwhile make the syrup - add the lime juice, zest and sugar to a small
saucepan. Heat gently until the sugar dissolves. As soon as the cake comes out of the
oven, prick all over with a skewer then pour over the syrup. Leave to cool for a few minutes before removing from the tin. Cut into squares when cool. Serves 16.