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Boozy blueberry and lime cake, with Jackson Pollock-style drizzle


Serves: 12
timePrep time: 40 mins
timeTotal time:
Boozy blueberry and lime cake, with Jackson Pollock-style drizzle
Recipe photograph by Dan Jones

Boozy blueberry and lime cake, with Jackson Pollock-style drizzle


Serves: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
429Kcal
Fat
26gr
Saturates
16gr
Carbs
40gr
Sugars
28gr
Fibre
1gr
Protein
5gr
Salt
0.7gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 200g butter, softened, plus extra for greasing
  • 200g golden caster sugar
  • 4 medium eggs, beaten
  • 200g self-raising flour
  • zest of 1 lemon
  • zest and juice of 1 lime
For the rum-lime syrup
  • 3 tbsp white rum
  • juice of 1 lime
For the filling
  • 200g blueberries
  • juice of ½ lemon (from above)
  • 2 tbsp golden caster sugar
For the icing
  • 50g butter, softened
  • 1 x 180g pack full-fat cream cheese
  • 75g icing sugar, sifted
  • 75ml double cream

Step by step

Get ahead
The cake can be made the day before or frozen unfilled and undecorated for up to two months.
  1. You will need two 18cm round sponge tins, greased and base-lined with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4. Put the butter and sugar in a mixing bowl and cream until really light and fluffy. Gradually add the beaten eggs a little at a time until creamy then gently mix in the flour with the lemon and lime zest and the lime juice to give a soft dropping consistency.
  2. Divide the mixture evenly between the cake tins and bake for 25 minutes until just firm
    in the centre, golden brown and beginning to shrink from the sides of the tin.
  3. Mix the rum and lime juice together and brush half this mixture over the hot cakes as soon as they come out of the oven. Allow to cool for 5 minutes in the tin then remove from the tins, turn upside down on a wire rack, peel off the lining paper and brush the bases with the remaining mixture. Leave to cool completely.
  4. Meanwhile, for the filling, put the blueberries in a small pan with the lemon juice and sugar and cook for 2-3 minutes until softened but still holding their shape. Remove from the heat; tip into a sieve over a bowl, to collect the juice. Set the berries aside to cool.
  5. To make the icing, use an electric hand whisk to beat the butter until smooth on its own (this is important or you will get lumps of butter). Beat in the cream cheese and icing sugar until smooth. Add the cream plus 1½ tablespoons of the cooled blueberry juice and whip until thick and just holding its shape.
  6. Place a sponge flat-side down on a plate or board, spread with a thin layer of icing and the cooled berries. Place the second sponge on top. Cover the top and sides of the cake with the rest of the icing. Dip a pastry brush in the rest of the blueberry juice and flick over the cake (beware – it splashes everywhere!). Serve in slices; it will keep for 3-4 days in the fridge.
Chef quote
A yummy cake for Sunday tea. You can leave out the rum-lime syrup if you prefer.

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