The zesty lime and smooth almond make a wonderful combination.
250g butter at room temperature
⅓ cup caster sugar
1¼ cups plain flour
¼ cup rice flour
125g ground almonds
2 cups caster sugar
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
Preheat oven to 170C. Cream butter and sugar until well combined. Fold in sifted flours and stir in almonds.
Spread mixture into a greased and paper-lined 23-centimetre square tin and bake for 30-35 minutes or until light golden brown and firm to touch. Remove and cool.
For topping, beat sugar and eggs until well combined. Stir in lime zest and juice. Sift in flour and mix until smooth. Pour filling over base, reduce oven temperature to 150C and bake for 45-50 minutes or until topping is set. Cool in tin.
When completely cool cut into squares. Pile berries on top, dust lightly with icing sugar and sprinkle with pistachio nuts. Serve with thick cream.