This berry lime bundt cake is a moist, buttery cake with a hint of lime and bursts of tangy mixed berries; topped with a delicious white chocolate lime ganache. It is equally good as a mid morning snack with a cup of tea as it is served with a scoop of ice cream for dessert.
The cake owes it’s soft texture to the buttermilk in the batter as well as the lime syrup that I drizzled over it. The syrup is optional – the cake is perfectly moist on it’s own; but it does provide lots of flavour and helps the cake keep for a little longer. The white chocolate lime ganache topping is again optional, but very tasty. In reality I was actually going to make a simple icing sugar and lime juice glaze only to find that I was all out of icing sugar; I did however have white chocolate and cream so I made the ganache instead. Go for whichever one you like – the lime glaze for less faff (the ganache needs to chill for a while before you can use it), or the ganache for a more interesting flavour. Do bear in mind that after a while the colour from the berries will seep into the glaze/ganache leaving it patchy; so only pour it over shortly before serving the cake.
If you want to make a simple lime glaze, just sift 200g icing (powdered) sugar into a bowl and gradually stir in the juice of 1 lime until it reaches a thick but pourable consistency.
You can use either fresh or frozen berries in the cake; I used frozen – a mixture of blackberries, raspberries, cherries, blueberries and blackcurrants but you can use whichever variety you like.
I baked my cake in a 10 cup bundt tin, but if you don’t happen to posses one of those then it can either be baked in a 23cm/9in deep square pan, or in two loaf tins.
Berry Lime Bundt Cake
Berry Lime Cake:
- 225 g (1 cup) softened butter
- 300 g (1 1/2 cups) caster sugar
- finely grated zest of 3 limes
- 1 tsp vanilla extract
- 375 g (3 cups) plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 175 ml (3/4 cup) buttermilk
- 350 g (12oz) mixed berries, fresh or frozen
- juice of 3 limes
- 100 g (1/2 cup) granulated sugar
White Chocolate Lime Ganache:
- 100 g (3.5oz) white chocolate chopped
- 50 ml (scant 1/4 cup) double (heavy) cream
- juice of 1 lime
Preheat the oven to 180C/350F/gas mark 4. Thoroughly grease a 10 cup bundt tin.
Cream together the butter, sugar, lime zest and vanilla extract until very light and fluffy.
Set aside 2 Tbsp of the flour then sift together the rest with the baking powder and salt.
Whisk the eggs into the butter mixture one at a time, mixing well after each addition.
Fold in 1/3 of the flour then 1/2 of the buttermilk followed by another 1/3rd of the flour, the rest of the buttermilk then the rest of the flour; it should be very thick.
Toss the berries with the reserved 2 Tbsp flour then tip the lot into the batter and fold through. Dollop the batter into the prepared tin and spread it level.
Bake for 55-60 mins until a skewer inserted into the centre comes out clean and the cake is starting to come away from the sides of the tin. Leave to cool in the tin for an hour then carefully turn it out onto a wire rack .
Drizzle over the syrup (recipe below) then leave the cake to cool completely.
Make the syrup while the cake is in the oven. Place the sugar and lime juice in a small pan over a medium heat and stir until the sugar has dissolved. Bring up to a simmer and leave to cook for a couple of minutes until reduced slightly. Remove from the heat and set aside to cool.
White Chocolate Lime Ganache:
Place the chopped chocolate and the double cream in a heatproof bowl over a pan of gently simmering water, don't let the bowl touch the water. Stir every now and again until the chocolate has melted.
Remove from the heat and gradually stir in the lime juice. Place the ganache in the fridge until it has become thick but still pourable, about an hour.
Transfer the cake to a serving platter and pour over the ganache then serve.