The sweet summery taste of fresh raspberries with a dash of fresh lime makes this an ideal treat for a summer’s afternoon tea.


Raspberry and Lime Drizzle

2 large eggs
2tsp vanilla extract
100g raspberries
1 lime
140g caster sugar
250g self-raising flour
175g icing sugar

1. Heat oven to 180C Grease a 2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy – the mixture will be very thick.

2. Spread one-third of the cake mix into the tin, then scatter over 50g of the raspberries. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g of raspberries. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.

3. Poke the cake all over with a skewer. Into a bowl with the icing sugar, stir in zest & juice of one lime. If it’s a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set.

4. Finish with lime zest, raspberries and perhaps a drizzle of white chocolate.