Linzer Torte
Linzer Torte is believed to be the oldest cake in the world. A classic Austrian torte, made with a short crumbly pastry and a filling of redcurrant jam.
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Linzer Torte
Linzer Torte is believed to be the oldest cake in the world. A classic Austrian torte, made with a short crumbly pastry and a filling of redcurrant jam.
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| Servings | Prep Time |
| 16slices | 25minuten |
| Cook Time | Passive Time |
| 60minutes | 30minutes |
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Ingredients
- 2/3cup blanched almonds75 g
- 1/2cup blanched hazelnuts75 g
- 2cup all-purpose flour250 g
- 1cup butter225 g
- 2/3cup light brown sugar130 g
- 1 egg
- 1tsp cinnamon
- 1/8tsp cloves
- 1/4tsp salt
- zest of 1 lemon
- 3/4cup red currant jam280 g – can substitute with raspberry jam
- 1 egg yolk
- thinly sliced almondsfor decoration
Instructions
- Grind the almonds and hazelnuts. Then add the ground nuts to a bowl. Add the flour, salt, cloves, cinnamon, lemon zest, light brown sugar and butter. Use a pastry blender or two knifes to cut the butter into the other ingredients until crumbly.
- When you have a crumbly mixture, add the egg. Use your hands to knead into a dough. When you can form the dough into a ball, wrap it in clingfilm and leave to rest in the fridge for at least 30 minutes.
- Preheat the oven at 175 °C / 350 °F.
- Take about 2/3 of the the dough and press it into a 10 inch baking tin (26 cm). Make sure you fully cover the bottom and have a nice, thick edge of roughly half an inch (1 cm).
- Add your jam to the torte, make sure to fully coat the bottom.
- Cut the remaining dough into strips. Add the strips to the torte and make a nice lattice pattern. Brush the dough with some egg yolk.
- Decorate the Linzer Torte with some thinly sliced almonds and bake in the oven for 45-60 minutes.
Recipe Notes
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.