I think I am just making it in time for the LeftOverQueen’s Joust again!!! I’ve tried hard to find the three “magical” ingredients which are: lime, almonds and raspberries.
I went to several big supermarkets and of course almonds are easy to find, limes were more difficult to find but eventually found some but there is no way to find fresh raspberries in Greece. I looked in the section for frozen products but did not find any and was very disappointed.
However, yesterday when I visited Nuria’s blog I saw that she used raspberry jam and I was so excited, as it clicked to me immediately that it was time to make Pasta Flora.
Pasta Flora is a cake my mother used to make quite often and she usually used strawberry jam. The word “pasta” does not have the meaning all of you know but pasta in Greek is synonymous to “a piece of cake”. Although I have been meaning to make this cake for a long time now, I kept postponing it. Although my mother made it often, I did not have a recipe for it. I searched the net and I made the first one I found, as I was in a hurry and did not have much time to look at various recipes and make up my mind which one to choose.
The recipe I found was a very simple one. I followed the basic instructions, but added butter instead of margarine, the zest of the lime and two spoonfuls of lime juice. If lime was not one of the key ingredients of the joust, I would have probably added vanilla essence or lemon zest.
Preparation time: 40 minutes
Baking time: 45 – 55 minutes
Makes about 10 pieces.
- 225 grams (8 tablespoons or 1 stick) unsalted butter, chilled and diced
- ⅓ cup plus 1 tablespoon sugar
- 2 medium eggs
- 450 grams all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 1 lime, grated
- 2 tablespoons lime juice
- 10 blanched almonds , split in the middle
- 6 heaped tbsp raspberry jam
- Sift the flour with baking powder and mix in the salt and zest.
- Beat the butter until it begins to lighten in colour and add the sugar, eggs, and lime juice.
- Add the flour and mix to make a dough, which does not stick on your hands.
- Line a 28 cm tin with parchment paper. Reserve 1/3 of the dough and spread the remaining evenly in the tin, pressing it with your hand. Spread a layer of jam over the pastry.
- With the remaining dough form 1 cm thick stripes and arrange in a criss-cross pattern over the jam. Any leftover can be placed around the rim.
- Decorate with blanched almonds.
- Bake in a preheated oven to 180° C for approximately 45 – 55 minutes, depending on your oven, or until golden. I baked mine for 55 minutes.
Note: If you like you can glaze the cords with an egg wash before baking, as it will give it a better colour.
Kopiaste and Kali Orexi,