Ingredients
For the cake
225g softened butter
225g golden caster sugar
4medium eggs
2 limes , grated zest and juice
250g self-raising flour , sifted 
Pinch of salt, plus extra flour
25g ground almond
100g each blueberry and raspberries

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For the syrup
8 tbsp lime juice (about 4 limes)
1 lime , grated zest
140g golden caster sugar

Method
1 Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.

 

2 Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).

 

3 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.

 

4 Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.

 

5 Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put 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 all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.

STEP 6
Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.