Blueberry and Lime Cake

Makes one large cake to feed about 10 people




Caster sugar


Gilchesters Organic Pizza and Ciabatta flour


Gilchesters Organic semolina


Ground Almonds

1 1/2 tsp

Baking powder



Juice of one lime, plus extra for the drizzle

Zest of two limes

2-3 tbsps

Natural Yoghurt

200g, plus extra for decoration



Icing sugar


Heat the oven to 180°C/160°C fan, thoroughly grease a round bundt tin – if you are using a loaf tin, you will need to line it with baking paper too.

Put the butter and caster sugar into a large mixing bowl and cream together until pale and whipped.

Put the almonds, semolina, flour, baking powder and a pinch of salt in another bowl. Lightly beat the eggs in a third bowl. Then alternately add the eggs and the flour and almond mix to the creamed butter and sugar. Mix in the yoghurt and then squeeze in the lime juice.

Toss the blueberries in a little flour to stop them sinking in the mix, then fold the lime zest and blueberries into the batter.

Spoon the mixture into the bundt or loaf tin and bake for 45 minutes- 1 hour. A skewer should come out clean once the cake is done. Remove from the oven and set aside to cool.

To make the drizzle, sift the icing sugar into the juice of one lime, keep adding and mixing until you get the desired consistency.

Drizzle over the cake and decorate with a handful of extra blueberries.

This recipe has been adapted from Candice Brown’s lime, lemon thyme and blueberry cake. Candice was winner of the Great British Bake Off 2016.

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