Raspberry and Lime Cake.

Raspberry and Lime Cake is a recipe I saw in a magazine, but you know me I couldn’t keep to the recipe I had to adapt it! This is purely as I never cook with ground almonds as I am constantly aware of nut allergy sufferers and personally I feel it’s better to avoid them rather than possibly put people at risk.

Raspberry and Lime  Cake.


200g Caster Sugar

225g unsalted butter, softened

4 medium eggs

Juice of 2 limes

Zest of 1 lime

25g ground almonds (I just used an extra 25 of flour)

210g raspberries

100g white cooking chocolate

250g self raising flour



Cream together the sugar and butter till light and fluffy, then gradually add the beaten eggs.

Add the lime zest and flour (this is where you would add the ground almonds if you were using them). Add the lime juice a bit at a time until you get a dropping consistency.

Gently fold in 3/4 of the raspberries and the white chocolate.

Pour into whatever cake tins you are using, I used a loaf tin and also some smaller bun tins, I say tins but I used silicon baking tins. Put the rest of the chocolate and raspberries on the top and gently push them in to the top.

Raspberry and Lime Cake

Oven Temp. 160C ( although if your cooking in my oven then it’s about 120!!!)

Bake until the cake is firm to the touch, or a skewer comes out cleanly.

Now the original recipe was for a lime drizzle topping but I though it would be sweet enough without it and it was so I’m glad I didn’t do it.

Cake Angel Decorations

I decorated the tops with Cake Angels decorations I was kindly sent. You can read my review here.

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