Cuisinovia
Suitable for vegetarians
May 20, 2022
Delicious Pasta Flora with fresh strawberries!
Prep Time
30
mins
Cook Time
55
mins
Serves
10
Ingredients
- 100g. roasted almonds
- 280g. flour
- 55g. soft brown sugar
- 60g. granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 a teaspoon of salt
- ½ spoon lemon zest
- ½ spoon orange zest
- 190g. Charalambides Christis LIGHT Margarine
- 2 egg whites
- 1 teaspoon vanilla extract
- 140g. strawberry jam
- 200g. fresh strawberries
- 2 teaspoons corn flour
FOR THE COATING
- 100g. roasted almonds
- 70g. soft brown sugar
- 40g. farina flour
- 60g. Charalambides Christis LIGHT Margarine
- 1 teaspoon vanilla extract
Instructions
- Take a 26 cm pan with removable sides and cover the base with non-stick paper.
- Prepare the coating: Chop the almonds until they are coarsely chopped, mix them with the sugar and put them in a food processor. Add the vanilla, flour and margarine and grind until the mixture forms large lumps. Squeeze the mixture with your fingers. If the pellets stick together, they are ready. Transfer to a bowl and set aside.
- Prepare the base: Put the almonds with the flour, baking powder, baking soda, salt and sugar in the food processor bucket. Grind until the almonds are almost ground. Add the lemon and orange zest, margarine, and egg whites. Beat until the mixture begins to form a dough.
- Then, transfer the dough to the baking tray and cover the base. Spread the strawberry jam on the dough. Cut the strawberries into slices and mix them with the cornflower. Spread them over the jam. Spread the coating over the strawberries with your hands.
- Bake at 175 degrees on the fan setting for 50-55 minutes. Let the cake cool down in the pan. Remove the sides and transfer the cake to a serving platter when cool.
