Blueberry, lime and elderflower drizzle cake

225g self-raising flour

75g ground almonds

250g butter

250g caster sugar

6 tbsp granulated sugar

4 large eggs

1 tsp vanilla extract

1 and a half limes, juice and zest

2 tbsp whole milk

150g blueberries

100ml elderflower cordial

Icing sugar to decorate

(makes approx 12-16 squares)

This cake is a really easy one to make; you start with a classic sponge mix. Preheat your oven to 180C and grease and line a 22cm square cake tin. Cream the butter and caster sugar together and then beat in the eggs until the mixture is no longer lumpy. You can do this in a food processor or the old-fashioned way with a wooden spoon (great for toning arms!). Sift in the flour and the almonds a little at a time and combine until smooth. Then add the milk, vanilla and the juice and zest from one of the limes.

Pour into the tray and scatter over the blueberries. (Blackberries or raspberries would work equally well for this recipe.) Bake for 30 minutes, remove from the oven and leave in the tin to cool. Mix together the elderflower cordial, granulated sugar and zest and juice of the half lime, and then pour over the warm cake. When the cake has cooled, turn out of the tin and cut into squares.
When you cut the cake you’ll get a gorgeous purple layer of blueberries, and the lime gives it a real zing. If left to stand for long enough the drizzle will sink through the cake, making each bite even more delicious and gooey. Keep in an airtight tin and take to work for some real brownie points (or keep at home and eat the lot yourself).