Lemon sizzle drizzle cake with summer berries



Ingredients
225g softened butter
225g caster sugar
lemons , 3 zested and 2 Juiced
4 medium eggs , lightly whisked
200g self-raising flour
1 tsp baking powder
50g ground almonds

Topping
150g summer fruits
100g finest dark chocolate with chilli
25g butter
50g icing sugar

Method

1. Wash and chop fruits, place in bowl with 1tbsp lemon juice and sprinkle of caster sugar, cover and leave to stand.
2. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles.
3. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
4. Put the cake tin on a wire rack to cool

Topping

1. Melt chocolate and butter, spread over cake and leave to set.
2. Place fruit on cake, retaining juice to use in icing.  Place icing sugar in bowl and add enough of the lemon fruity juuice to make a thin icing to drizzle over cake.

Based on: http://www.bbcgoodfood.com/recipes/3628/lemon-drizzle-cake