This little Linzer torte is what was left after our New Years Eve dinner. I had never eaten this traditional Austrian cake before until just before Christmas when we were invited to a friend’s house. She is a wonderful cook anyway, but oh my, this was so delicious. I do have a sweet tooth, I know I do, but this was just so tasty!
I immediately decided to make it for our New Years Eve dinner. It turned out Linzer torte needs to be made at least 1 week in advance but better even longer. That worked extremely well with our festive schedule. Bake it before all the hussle and bussle and then quietly leave it to get ready on it’s own for the last big party at New Years Eve.
Our big cake had stars on top like my friend’s had. Traditionally Linzer tortes have a lattice design, but these little flowers are cute as well, especially with Christmas behind us now. I might try one with hearts for Valentine’s!
- 125g soft butter
- 250g sugar
- Grated zest of 1/2 a lemon
- 300g wholemeal flour
- 1 teaspoon baking powder
- 150g hazelnuts
- 1 egg
- 6 tablespoons of milk
- 1 teaspoon ground cinnamon
- 250g raspberry jam
- 1 egg yolk
- Start by grounding the hazelnuts until it is soft like flour.
- Then add the sugar, the flour, the lemon zest, the cinnamon and the baking powder.
- Add the butter, the egg and the milk and mix everything until it sticks together in one ball of dough.
- Wrap the dough in clingy film and put in the fridge for an hour at least.
- Preheat the oven to 175C and grease or line the baking tin.
- Roll 2/3 of the pastry out and line the baking tin.
- Spoon the jam into the pastry case and spread evenly.
- Roll out the remaining pastry and cut out shapes with biscuit cutters. Place on top of the jam.
- Beat the egg yolk lightly and brush on top of the pastry.
- Bake for 50 minutes and then leave to cool.
- Once the cake is cool, wrap it in foil or put it in a cake tin and leave if for at least 1 week.
from More Than Just Carrots