As promised here's the cake recipe. Unfortunately I sent the last one off without taking a photo so we'll have to do with a photo of the tiny magazine cutting I've got in my recipe book. I have to get into the photo taking habit! I also should add that my cake looks nothing like the picture but it tastes delicious so who cares?
225g/8oz caster sugar
4 medium eggs lightly beaten
grated zest and juice of 2 limes
250g/9oz sifted sr flour with pinch of salt
8tbsp lime juice & grated zest 1 lime
140g/5oz caster sugar (I never use this much, normally 1-2 tbsp)
1. Pre-heat oven to 180/gas 4
2. Cream butter & sugar until fluffy
3. Beat in eggs gradually, adding a little flour towards end
4. Fold in rest of flour
5. Beat in lime zest and enough juice to make mixture fall from spoon when tapped
6. Fold in 3/4 raspberries and pour into buttered 20cm/8" square tin (I always use greaseprrof on bottom to prevent disasters!)
7. Scatter rest of raspberries on top
8. Bake for approx 1 hour - use skewer to test it's cooked through
9. Make syrup by gently heating lime zest, juice & sugar in small pan until sugar has started to dissolve. Do not allow to bubble
10. Prick cake all over with skewer and pour juice on
Voila! One gorgeous cake with little effort, which is just my sort of baking! This one always seems to turn out ok, even though my mixture curdles, as it does with every cake I bake.
It looks lovely and tastes even better.
Let me know how it turns out.........