Recipe for Linzer Torte
Ingredients - serves: 12
- 250g plain flour
- 1 tsp baking powder
- 250g caster sugar
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 250g finely ground almonds
- 2 egg yolks
- 250g unsalted butter
- 1 Tbsp unsalted butter for greasing
- 125g redcurrant jam
- 1 egg yolk lightly beaten with a little milk
Method
- Mix the dry ingredients and spices in a bowl; rub in the butter to make breadcrumbs. Beat the egg yolks and fold into the mixture. Quickly knead to form a smooth dough. Wrap in cling film and refrigerate for 1 hour.
- Preheat the oven to 180°C / Gas 4. Grease a 26cm spring-form cake tin.
- Evenly distribute 2/3 of the dough in the tin so that the entire bottom is covered. Spread redcurrant jam on top.
- Roll the remaining dough between your fingertips into several 1cm strands and arrange them on top in a neat lattice pattern. Place the last roll along the sides of the tin to form an edge.
- Brush the lattice and the edge with lightly beaten egg yolk, talking care not to splash onto the jam.
- Bake in the preheated oven for 45 minutes, or until golden brown. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark.
- Let cool and gently remove from the tin. Let rest for at least 3 days before serving.
Return to the top of this page, or to the complete Index, or to this section's Index.
