Linzer Cake – The Queen of Austrian Cakes😋
Linzer Torte is a traditional Austrian dessert from the city of Linz. It's a rich, spiced tart made with a buttery dough that includes ground almonds or hazelnuts, filled with raspberry or red currant jam, and topped with a beautiful lattice crust. Known as one of the oldest cake recipes in the world, Linzer Torte is loved for its deep, nutty flavor and crumbly texture.
It’s perfect for the holidays, afternoon tea, or simply whenever you’re in the mood for a delicious treat. Let’s get baking! 😋💕
Ingredients:
For the dough:
- 250g all-purpose flour
- 100g ground almonds or hazelnuts
- 150g granulated sugar
- 150g cold butter, cut into cubes
- 1 whole egg + 1 egg yolk
- Zest of 1 lemon
- 1 tsp ground cinnamon
- A pinch of ground cloves (optional)
- A pinch of salt
- 1 tsp baking powder (optional, for a slightly softer texture)
For the filling:
- 250–300g raspberry or red currant jam (preferably slightly tart)
For decoration:
- Powdered sugar (optional)
Step-by-Step Instructions:
1. Prepare the dough
- In a large bowl, mix the flour, ground almonds or hazelnuts, sugar, cinnamon, lemon zest, salt, and cloves. Add the cold butter and work the mixture with your fingertips or a food processor until it becomes crumbly.
- Add the egg and egg yolk, and knead briefly until the dough comes together into a smooth ball. Divide the dough into two parts (one smaller for the lattice), wrap them in plastic wrap, and refrigerate for 30–60 minutes.
2. Roll out the base
- Preheat your oven to 180°C (350°F). Grease and flour a 22–24 cm (9–10 inch) tart pan. Roll out the larger portion of the dough and press it into the bottom and sides of the pan. Prick the base gently with a fork.
3. Add the jam
- Spread the jam evenly over the crust, leaving a small border.
4. Make the lattice
- Roll out the remaining dough and cut it into strips about 1 cm wide. Lay the strips over the jam to form a lattice pattern. You can also use cookie cutters to make decorative shapes like hearts or stars.
5. Bake
- Place the Linzer Torte in the preheated oven and bake for 35–40 minutes, or until the crust is golden and the jam is bubbling slightly.
6. Cool and serve
- Allow the torte to cool completely in the pan. Dust with powdered sugar before serving, if desired.
Helpful Tips:
- Resting time: Linzer Torte actually tastes even better the next day as the flavors meld.
- Jam choice: Tart jams like raspberry or red currant balance beautifully with the sweet dough.
- Storage: Store at room temperature in an airtight container for 4–5 days. You can also freeze it.
- Gluten-free option: Substitute a gluten-free flour blend and make sure the nut flour is certified gluten-free.
- Flavor twist: Add a splash of rum or vanilla to the dough for an extra kick.
Can I use hazelnuts instead of almonds?
Yes! Hazelnuts give a deeper, toasted flavor. Choose your favorite based on your taste.
What kind of jam works best?
Traditional Linzer Torte uses red currant or raspberry jam. Choose one that’s not too sweet—tart is best!
Is it normal for the dough to be a little crumbly?
Yes! The dough is buttery and rich, so it’s a bit more fragile. Handle with care.
Can I make Linzer Torte ahead of time?
Absolutely! It’s even more delicious after a day or two. Perfect for making ahead of a special occasion.
Can I freeze it?
Yes. Wrap it tightly and freeze for up to 2 months. Let it thaw at room temperature before serving.
Now it’s time to slice, serve, and enjoy a taste of Austrian tradition. This charming tart is sure to impress and bring cozy vibes to any occasion. 💝✨