180 g   butter

180 g   castor sugar

2          limes, zested

3          eggs

5 ml     vanilla essence

100 g   self-raising flour

2,5 ml  salt

100 g   ground almonds

30 g     chopped, roasted and salted almonds

50 ml   lime juice

200 g   blueberries


100 g   sifted icing sugar

±30 ml lime juice

            more blueberries for garnish

            lemon/lime zest/optional

            chopped roasted, salted almonds


  • Preheat the oven to 170°Grease and line a loaf tin with baking paper
  • Cream together the butter and castor sugar and add the lime zest
  • Add the eggs one at a time and brat well after every addition.
  • Whisk together the self-raising flour and salt and add the ground almonds and the chopped almonds
  • Add the dry ingredients and the lime juice to the creamed butter mixture and mix gently to make the batter
  • Add 150 g blueberries to batter, bake and after 15 minutes – sprinkle the rest on top of the cake, return to oven for another 15 min
  • Gently cover the loaf with foil and bake for the last 20 minutes.
  • Cool and remove from the tin
  • TO MAKE THE TOPPING: Combine the lime juice and the sifted icing sugar and mix well – it must have a drizzling consistency. 
  • Decorate with more blueberries, lemon/lime zest and chopped, roasted almonds


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