Blueberry and Lime Torte

I must thank my friend Ellen Carrington, who first
introduced me to this cake. I worked out the recipe after tasting hers when she brought it into school one day. I have, I confess, tweaked the concept slightly to make it into a torte rather than a cake. I hope you enjoy this, I certainly did.

6oz (170g) Butter
6oz (170g) sugar

Cream them together until light and fluffy. Then add

6oz (170g) well sifted Self Raising Flour
3 large eggs
1tsp Vanilla extract

Mix until smooth and well combined.
Grease and flour 2 round 6-7 in sandwich tins
Divide the cake batter between them and bake at 170 degrees in the middle of the oven, with an ovenproof bowl of water placed on the shelf below. Bake until a skewer comes out clean and the top springs back when pressed lightly (30-45 mins)

Turn out and allow to cool, then trim each half level using a bread knife, and then cut each half in half horizontally to make the pieces for the four layers.

1/4 (57g) cup of butter
1/8 (28g) cup of vegetable shortening (Trex)
4oz (114g) cream cheese
14 oz (400g) Icing sugar
Tiny pinch of salt
Zest of 2 limes
Juice of 1 lime
1/2 tsp of Lemon or Lime extract.

Cream all the ingredients together until smooth and fluffy.

Sandwich the layers of the cake with this filling, then coat the cake with the remainder of this filling. Go steady, the quanities above give you just enough. Once covered chill the cake.

Take a punnet of blueberries (200g) and wash thoroughly and alow to drain dry. Take 1/4 (50g) of the blueberries and place them in a small saucepan with 25g of caster sugar. Heat them gently until they become jammy and syrupy. Allow to cool.

Press the fresh blueberries into the top of the chilled cake. Now pour over the cooled blueberry syrup.

Serve with a nice cup of tea.