Linzer torte
Linzer torte is said to be the oldest cake in the world. The recipe for this cake appeared in a book dated 1653. It is a traditional Austrian torte probably first created in Vienna but was became popular widespread in the 1800s thanks to a northern Austrian town called Linz on the river Danube.
Ingredients
- 200 g plain flour + extra for the dish
- 160 g ground almonds
- 100 g sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 lemon zest
- 100 g unsalted butter cubed + extra to butter the dish
- 2 free range eggs beaten
- 150-200 g jam any flavour works
Instructions
- Preheat oven to 160 degrees Celsius.
- In a large bowl, mix all dry ingredients and lemon zest.
- Mix cold butter in the dry mixture first by using a knife, and then rub in with your finger tips.
- When the mixture resembles fine bread crumbs, add eggs to combine. Keep about 1 tablespoon of beaten egg for brushing. Knead the pastry mixture lightly to form a ball. Wrap in a piece of cling film and let it rest in the fridge for at least 30 minutes.
- Prepare pie dish. Grease with butter and coat thinly with flour.
- Use ¾ of the pastry to make a round base. Roll it out between 2 pieces of cling film makes the work easy and neat. Place the pastry base in the prepared pie dish.
- Spread the jam all over the pastry base except 1cm from the round edge.
- Roll out remaining pastry and cut into thin strips. Arrange them in a lattice pattern over the jam and around the pie.
- Brush lattice pastry with reserved egg and bake in oven 160°C for 35-40minutes.
- Leave to cool before lifting out of the dish.
Notes
Use ground hazelnut and redcurrant jam for more authentic Austrian flair.
Tried this recipe?Let us know how it was!
Keeping in the style of traditional pies, why not go American with a classic apple pie?
