The Mock Turtle

A Lorraine Pascale recipe
Serves 12


225g soft butter
250g caster sugar
4 large eggs
250g plain flour
1/2 tsp baking powder
200g blueberries
zest of 2 limes

For lime drizzle
juce of 2 large limes
100g icing sugar, sifted

(For optional icing)
5 tsp lime juice
125g icing sugar, sifted
zest of 1 lime

1. Preheat the oven to 180C, fan 160C, gas 4. Line the base and sides of a 20cm square tin with nonstick baking paper (she suggests 1 hour 5 minutes for a 20cm round tin). Beat together the butter and sugar with an electric hand whisk, or in an electric mixer, until light and fluffy. Add the eggs one at a time, beating well in between. If the mixture starts to look curdled, add a tablespoon or so of the flour and beat like mad until the mixture comes together again.
2. Gently fold in all but one tablespoon of the flour, the baking powder and a pinch of salt. Toss the blueberries in the reserved tablespoon of flour, then fold these and the lime zest into the cake mixture.
3. Spoon the mixture into the tin, smooth it down and pop it into the oven for 50 minutes or until a skewer inserted into the thickest part comes out clean. Set aside to cool for 5 minutes or so.
4. Mix together the ingredients for the drizzle. Using a thin skewer, poke holes in the top of the cake then spoon the drizzle all over and leave the cake to cool completely in the tin.
5. Turn the cold cake out on to a serving plate. For the icing, mix the lime juice and icing sugar together and drizzle over the cake. Scatter over the lime zest.

Oh good, I saw you mentioned this on the daily thread and was going to ask you to post the recipe :))

I did mine in a slightly larger tin but it turned out ok. I didn't bother with the icing, just the drizzle.
(ETA, it's 10 propoints a piece for any WWers but that's without the icing).

Glad to be of assistance, Liv

That sounds lovely.

Thanks Wendy, it looks lovely and will help shift my blueberry mountain! Will report back.

Bumping the thread to report that I made this today and it was lovely - everyone went back for seconds. I didn't bother with the icing.

Made this yesterday, thanks Wenders. Kids loved it although next time I would make it in a square tin as it took forever to cook in the round one & the outsides went a bit darker than is desirable.

I'm glad it's gone down well!

I'm making it for my team awayday on thurs. I'm going to regret not making it for me, aren't I!

What on earth do two of you do with a cake that serves 12?!

Eat it?

(I did throw some away)

Yeah, yeah, course you did. ;)

I think I'm going to make mine in a slightly smaller tin and make a couple of cupcakes to keep at home. I know how ever much cake I take in to work, it'll all go. They're gannets.

I feed it to my teenage children TC, gone in 60 seconds :)) Thin bastards.

Just made it - the drizzle component tastes like refreshers

Here is is cooling in the tin



Thanks Wendy!

Looks lovely and I've got some blueberries kicking about in the freezer.

Hells bells that looks good!

instead of the drizzle and/or icing, could i use a lime buttercream?!?

I only did the drizzle (not the icing) and it made the cake nice and moist but not too sweet. It would have been quite moist anyway because of the blueberries so it's probably not necessary. I think a lime buttercream or lime mascarpone topping (like on a carrot cake) would be good. I would do the drizzle too though.