Lime & almond slice. #yum.

A delicious, smooth, sweet and tangy dessert !
The idea is you cook the base of the cake first and then top with the tangy topping and then bake again.
Adulterated from Good Food.

You need for 6 fashionista or 35 models:

250g butter at room temperature
⅓ cup caster sugar
1¼ cups plain flour
¼ cup rice flour
125g ground almonds
Topping
2 cups caster sugar
4 eggs
Finely grated zest of 1 lime
⅔ cup lime juice, strained
60g plain flour
2 punnets blueberries (optional)
Icing sugar, for dusting
½ cup pistachio nuts, toasted and coarsely chopped
Thick cream, to serve

•    Slip into Eres bikini.
•    Toss on Pucci caftan.
•    Slide into Balenciaga sandals.
•    Open wine and guzzle down.
•    Preheat oven to 170C.
•    Get George Clooney to moisturise and paper line a 23 cm baking tin (A square tin is chic).
•    Whiz up the almonds in the whizzer: makes it crunchier and yummier than store bought ground almonds.
•    Cream butter and sugar until well combined and looking like a Chanel facemask.
•    Fold in sifted flours as you would fold your Prada shirts. Neatly and no wrinkles.
•    Stir in almonds.
•    Spread this base mixture into the tin and smooth it out like it’s had Botox.
•    Bake for 30-35 minutes or until as light golden brown as a Miu Miu Bag and as firm to touch as Bradley Cooper’s abs.
•    Remove and cool. That’s the cake not Bradley’s abs.
•    Now zest and juice your limes.
•    For topping, beat sugar and eggs until well combined.
•    Stir in lime zest and juice.
•    Sift in flour and mix until smooth as a your legs after laser. LOL.
•    Pour filling over base, reduce oven temperature to 150C and bake for 45-50 minutes or until topping is set like Nicole’s Kidman’s face.
•    Cool in tin.
•    When completely cool cut into chic squares.
•    Accessorise with lots of chic berries, dust lightly with icing sugar and sprinkle with pistachio nuts.
•    Serve with lashings of thick cream.