blueberry lime ring

Lime and Blueberry Ring Drizzle | The Times

Bake Off is back! Here’s a little taster to whet your appetite, courtesy of Mary Berry and The Times

blueberry lime ring

“Fresh limes and juicy blueberries add a lovely flavour, colour, and texture to this sponge. To get maximum juice, microwave the limes all together for 30–60 seconds before squeezing.”

Serves 24 200 calories per serving

Ingredients
225g butter (room temperature) or baking spread (at least 70 per cent fat), plus extra for greasing
225g caster sugar
275g self-raising flour
1 tsp baking powder
4 large eggs
2 tbsp full-fat or semi-skimmed milk
Finely grated rind of 3 limes
100g blueberries
For the glaze
6 tbsp lime juice (from 3–4 limes)
175g granulated sugar
Special equipment
1.7 litre (3 pint) ring mould, 23cm (9in) diameter and 7.5cm (3in) deep; fine skewer

Method

1 Preheat the oven to 180C (fan 160C). 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.

2 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 min until smooth.

3 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.

4 Bake for 35-40 min or until well risen and the top springs back when lightly pressed. While it bakes, make a glaze: mix the lime juice with the 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 on to a wire rack set over a baking tray and peel off the lining strips.

5 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.

© Mary Berry 2014. Recipes extracted from Mary Berry Cooks the Perfect — Step by Step by Mary Berry, published by Dorling Kindersley, and available from the Times Bookshop for £22.50 (RRP £25), free p&p on 0845 2712134;timesbooks.co.uk

Source: Lime and Blueberry Ring Drizzle | The Times

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