Mary Berry Cooks the Perfect
Fresh limes and juicy blueberries add a lovely flavour, colour, and texture to this sponge. To get maximum juice from the limes, microwave them all together for 30–60 seconds before squeezing.
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You Will Need
Preheat the oven to 180oC (fan 160oC/350oF/Gas 4). Grease the ring mould. Cut about 8–10 strips of baking parchment, each 15 x 2.5cm (6 x 1in), and use them to line the mould.
Line the ring mould
To prevent the cake from sticking to the ring mould, line it with 8–10 parchment strips. Lay the strips at equal intervals, starting from the top of the inner funnel, down to the bottom of the mould, and up the side.
Place the butter, caster sugar, flour, and baking powder in a large bowl. Add the eggs, milk, and lime rind and beat using an electric hand whisk for about 2 minutes (or 3 minutes with a wooden spoon) until smooth.
Spoon half the mixture into the ring mould and level it, then scatter the blueberries over the top, keeping them away from the edge of the mould (this makes them less likely to stick). Spoon the rest of the mixture over the blueberries, and spread it evenly with a palette knife to cover the fruit.
Bake for 35–40 minutes or until well risen and the top springs back when lightly pressed. While the cake bakes, make the glaze: mix the lime juice with the granulated sugar and set aside. Leave the cake to cool in its tin for a few minutes, then loosen the side with a palette knife. Turn it out onto a wire rack set over a baking tray, and peel off the lining strips.
While the cake is still warm, prick all over with the skewer. Stir the glaze, then spoon it over the warm cake. Leave to cool completely.
Glaze the warm cake
As the ring mould is quite deep, it’s best to skewer very small holes all over the warm cake before glazing, so the glaze can soak in. Use a fine skewer (sometimes called a “cake tester”) so the holes aren’t too big.