Guest chef

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our very own former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, she was editor of BBC Good Food and delicious. magazines and her most recent book Mince! 100 frugal, tasty mince recipes (Absolute Press, £12.99)

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Lime and blueberry poke cake

  • Makes 24 squares
  • Prep 35 mins
  • Total time 1 hr 10 mins, plus cooling
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Lime and blueberry poke cake
Lime and blueberry poke cake

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Line a 30 x 23cm traybake tin with baking paper.
  • 2Using an electric whisk, beat the butter and sugar together until light and creamy then gradually beat in the eggs and lime zest. Fold in the flour and the lime juice until mixed then spread into the cake tin and bake for 35 minutes or until golden brown and just firm to the touch in the centre. Leave to cool for 10 minutes, still in the tin.
  • 3Meanwhile, make the blueberry compote. Reserve 24 blueberries for decoration. Put the remaining blueberries in a pan with the juice of ½ lime and the sugar. Cook gently until the berries burst, then increase the heat and cook uncovered for about 4-5 minutes until the mixture has reduced and is syrupy like runny jam. Press the mixture through a sieve then set aside 2 tablespoons for the icing.
  • 4Using the handle end of a wooden spoon, poke rows of shallow holes in the cake, about 3cm apart. Using a teaspoon add a little of the blueberry compote into each hole, but don't allow it to spread all over the top of the cake – you want it to be just in the holes. Leave the cake to cool completely.
  • 5To make the icing, beat the butter with the icing sugar, lime juice and 1½ tablespoons of the reserved compote. Spread over the cooled cake then drizzle with the last little bit of sauce and marble it into the icing. Cut into 24 squares and top each with a blueberry.
  • Poke cake gets its name from the holes poked into the freshly baked cake, then filled with pools of compote – a hidden surprise!
  • Recipe photograph by Kris Kirkham

Get ahead

The cake keeps for 2 days in a cake tin. The cooled cake can also be frozen at the end of step 4. Defrost before icing.

You will need

  • 275g soft butter
  • 275g caster sugar
  • 5 large eggs, beaten
  • zest of 2 limes and juice of 1
  • 275g self-raising flour, sifted

For the blueberry compote

  • 225g blueberries
  • juice of ½ lime
  • 1 tbsp caster sugar

For the icing

  • 100g soft butter
  • 200g icing sugar, sifted
  • juice of ½ lime

+ Nutritional Information