Key Lime Cake, with Raspberries & Pomegranate

This is a lovely summer cake. I made it using a ring mould, but this can easily be made in 2 sandwich tins. Originally I was going to keep it simple with just lime zest as a topping, but as it was for my Mum (otherwise known as the Glamorous Granny 😂) I knew it needed a bit of colour and glamour! The raspberries and pomegranate seeds worked really well with the lime flavour.⠀ ⠀ ⠀ Sponge Mix

⠀ INGREDIENTS⠀ 225g butter⠀4 eggs 230g self raising flour⠀ 225g caster sugar ⠀ 2 teaspoons vanilla paste⠀ Zest of 2 limes⠀ Juice of 1/2 lime⠀ ⠀ Frosting ⠀ ⠀ 250g cream cheese (cold)⠀ 100g butter (room temperature)⠀ 300g icing sugar ⠀ Zest of 2 limes (extra to finish)⠀ ⠀ Decorate with berries of your choice and more lime zest.⠀ ⠀ METHOD

⠀ One 25 cm Ring Tin/mould or Two 7 inch sandwich Tins⠀ ⠀ Pre heat the oven to 170 degrees.⠀⠀ ⠀⠀ Grease the cake tin(s) ⠀ ⠀⠀ Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. ⠀⠀ ⠀ Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour and lime zest, trying hard not to lose the air gained. ⠀⠀ ⠀ Split the cake mixture between the 2 tins or one ring mould and bake for 25-30 mins. ⠀⠀ Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. ⠀⠀ ⠀ Remove cakes from the tins and allow to cool. If using the Ring mould leave to stand for at least 10 minutes before removing. I found placing a clean tea towel on top helped create a little steam, making it easier to remove the sponge.⠀ ⠀ Mix together the frosting ingredients adding extra icing sugar if it’s too thin. Hot weather will require more icing sugar 🙄⠀ ⠀⠀ If using two tins spread 2 tablespoons of the frosting onto one cake and sandwich the two together. Top with the frosting and decorate with fruit and lime zest. ⠀ ⠀