When it’s cold and rainy out like it is now, I really just want to stay in and eat cake.
Actually, even when it’s gloriously sunny out, I still just want to stay in and eat cake.
This is one of my favourite cakes, it’s a Lorraine Pascale recipe, ripped out of a Sainsburys magazine years ago. It’s very easy to make and decorate, but looks quite impressive. It’s a bit of a “village fete” cake, looks pretty in a rustic kind of way and because it’s a drizzle cake, it slices really cleanly. That’s important to me! It also lasts longer than other cakes because it’s so moist.
I made this yesterday without checking if I had all the ingredients and obviously I was missing some bits, so I had to make a few adjustments. I used half caster and half soft brown sugar, and the butter was a mixture of Stork, Lurpak and actual butter. It turned out just fine. This cake is so hard to get wrong!
Lime & Blueberry Drizzle Cake
Makes about 12 slices
For the cake:
- 225g butter
- 250g caster sugar
- 4 large eggs
- 250g plain flour
- 1/2 tsp baking powder
- 200g blueberries
- zest of 1 lime
For the drizzle:
- Juice of 2 limes
- 100g icing sugar
- Preheat the oven to 180ºC
- Cream together the butter and sugar with an electric hand whisk, or in an electric mixer, until light and fluffy.
- Add the eggs one at a time, mixing in between.
- Fold in all but one tablespoon of the flour, baking powder and a pinch of salt.
- Toss the blueberries in the remaining flour, then fold these and the lime zest into the cake mixture.
- Spoon the mixture into a tin, and put in the oven for 50 minutes or until a skewer inserted into the thickest part comes out clean.
- Set aside to cool for 5 minutes or so.
To make the lime drizzle, mix together the juice of the two limes and of icing sugar. Poke holes in the top of the cake with a skewer or thin knife and then pour over the mixture. Leave for a few hours or overnight for the drizzle to sink in.
I iced the cake really simply by mixing together about 125g of icing sugar and 1 and a half limes, so the icing is thick and white but still runny. I then let it run off a spoon to make stripes across the cake and sprinkled over some lime zest to decorate.
According to MyFitnessPal, this cake is about 345 calories per slice. Not too bad! Keep it in a tin and it’ll be good for about 4 days. Enjoy!