Prepare 100g each of raspberries and blueberries...
Using two limes, grate them for zest and then drain them for the syrup
Ground 25g of almonds or hazelnut
Mix the raspberries and blueberries into the cake mix and stick that into the oven.
Whilst that is cooking put the lime juice into a pan wit 140g caster sugar and the lemon zest. Let that become a syrup.
Once the cake is out of the oven, pour the syrup over the top and let it cool.