Preparation

Preheat the oven to 160˚C.
Preferably using the food processor, mix the caster sugar, the butter, the lime zest, the salt and the cashew nuts.
Stir in the beaten egg yolk, then the flour. Make a nice round ball of the dough.
Cover the dough and leave in the refrigerator for 1 hour.
Grease a 26 cm diameter springform cake tin and distribute the dough evenly.
Beat the egg and (coffee) cream and spread this on the dough using a pastry brush.
Put the springform in the preheated oven and bake for approx.15 minutes.
Allow to cool, and cut into slices or cubes.