Preheat the oven to 180C.
Beat the butter and sugar together until light and pale.
Beat in the eggs, one at a time until well combined.
Mix in the ground almonds, self raising flour and lime zest and spread into a 23cm square lined cake tin.
Bake for 30 - 35 minutes until springy and golden.
Meanwhile, mix the drizzle in a jug until the sugar dissolves.
When you remove the cake from the oven, prick the cake all over with a skewer to make small holes in it.
Whilst still warm, pour over the drizzle.
Allow the cake to cool in the tin and absorb the drizzle.
When cold, decorate with white chocolate and more lime zest.
Cut into bars or squares.
Prep time: 10 minutes
Cook time: 35 minutes
225g Unsalted butter
225g Caster sugar
3 Medium eggs
75g Ground almonds
225g Self raising flour
2 Limes Zest
50ml Gin (drizzle)
50ml Tonic (drizzle)
100g Caster sugar
75 g White chocolate Melted (toppings)
1 Limes zest (topping)