Linzertorte....a delicious easy crowd pleaser of a cake (one of the oldest known cakes in the world)
Linzertorte....It is simple, yet tasty and has quite a sophisticated appearance, it appeals to adults and children alike. Basically linzertotre is a cake that consists of a short, crumbly pastry that is made up of a combination of flour, butter, eggs, nut meal, vanilla essence and my favourite - cinnamon, then covered generously in jam (usually raspberry) then finished off with a beautiful lattice type effect which is the same mixture as the base of the cake. Obviously there are a few versions and originally its made with a bit more of a firmer dough texture to keep the lattice effect more uniform. To serve dust with icing sugar add some whipped cream and voila a beautiful impressive cake that tastes delicious particularly with a nice cup of tea or coffee.
I have taken this cake to friends houses on a few occasions now as desert and have not had any complaints yet.....plus I have even made this gluten free - I will post the recipe along with some other gluten free deserts soon so stay tuned.
Cook Time
Ingredients
- 185g Unsalted Butter
- 1 cup Caster Sugar
- 1 1/4 cups Plain Flour
- 2 Eggs
- 1 1/4 cups Almond Meal
- 1 tsp Vanilla Essence
- 1/2 tsp Ground Cinnamon
- 1 pinch Salt
- 1/2 cup Raspberry Jam
- 1 cup Whipped Cream to Serve
- 1/4 cup Pure Icing Sugar to Dust
Method
- Preheat oven to 160'c, meanwhile grease a 23cm springform pan and line the base with baking paper.
- Place the butter (at room temperature) and caster sugar into a bowl and beat with an electric beater until pale and creamy.
- Add the vanilla essence, and eggs one at a time beating well after each addition.
- Add the flour (I don't find it necessary to sift the the flour), the cinnamon, pinch of salt and almond meal and fold until well combined.
- Spread most of the mixture about 3/4 of the mix into the base of the prepared pan and place the other 1/4 of the mix into a piping bag or clear plastic zip lock bag either option make sure you cut or use a very fine nozzle as the mix will spread once in the oven at least to double the size. On top of the mix in the prepared pan, carefully spread the raspberry jam over the top leaving a border from the edge of the pan around 1cm.
- Take the piping bag with the remaining mix and pipe a ring around the inside edge of the pan and then pipe a lattice pattern on top to finish the cake. **Note keep the lattice thin and at least 2cm apart as the mix will spread in the oven and your beautiful creation will look a little less polished if this occurs.
- Place in the oven and bake for 30-40mins until firm and golden. Cool the cake in a pan for about 10mins at least before transferring to a are rack and cool. To serve dust with icing sugar and some whipped cream.
- Nothing left to do now except tuck in and ENJOY :)
