Linzer Torte

Linzer Torte

© Luzia Ellert

Linzer torte

Linzer Torte

© Luzia Ellert

For a 28 cm cake

Ingredients (Serves 8)

250
g
butter, at room temperature, plus extra to grease
250
g
icing sugar
1
teaspoon
vanilla extract
1
pinch
ground cloves
1
teaspoon
ground cinnamon
2
teaspoon
cocoa powder
2
eggs, lightly beaten
250
g
plain flour, plus extra to dust
1
pinch
baking powder
250
g
ground hazelnuts
300
g
redcurrant jam, warmed
1
handful
almond flakes, for sprinkling
kirsch or cherry brandy for drizzling (optional)

Preparation:

  • Cream the butter with the icing sugar, vanilla, cloves, cinnamon and cocoa in a mixing bowl until pale and fluffy. 
  • Gradually beat in the eggs, stir in the flour (mixed with the baking powder) and the ground hazelnuts.  
  • Butter a 28cm springform pan and dust with flour. Pour two thirds of the mixture into it and smooth the top. 
  • Preheat the oven to 170°C. Bake the torte for about 25 minutes.
  • Remove from the oven and pour the warm redcurrant jam on top. Use a piping bag to pipe the rest of the mixture into a lattice pattern over the top. 
  • Sprinkle over the almond flakes and bake for a further 20 minutes. Remove and allow to cool completely before removing from the tin. 
  • If you like, drizzle with cherry brandy before serving. 

 

Tip

The kirsch gives the classic Linzer Torte an extraordinary taste - for adults only, of course.