The Linzer Torte dates back to the mid to late 17th Century. It’s widely thought to be the oldest cake recipe in the world and originates from the city of Linz, whence its name. It’s also known as a Linz Tart or Linz cake. Of course, that’s all by the by. The really important criteria for me in assessing the merits of a cake are:
- Is it delicious?
- Is it delicious with coffee?
I’m pleased to announce that, after several dozen scientific experiments, this cake passes both tests with flying colours. The cake is nutty and moist thanks to the jam and not too sickly or creamy to clash with a damn fine cup of coffee. Observe the best in all its glory (as baked by my mum on the weekend):
- 150 g butter
- 250 g self-raising flour
- 150 g powdered sugar
- 100 g roasted hazelnuts
- 1 egg
- Spices (vanilla, lemon, cinnamon, powdered cloves – be generous with these
- 300 g raspberry or redcurrant jam
- Knead the butter and sugar together.
- Knead in the flour sifted together with the baking powder, add nuts, egg and spices.
- Chill the dough for some time, then take it out of the refrigerator and divide it into quarters.
- Roll out three quarters of the dough to a thickness of about 1,5 cm (for a 22 cm baking pan), cover it with the jam.
- Shape the remaining dough into strips and lay them on top of the jam as a grid and around the edge.
- Brush with egg, sprinkle sliced almonds around the edge.
- Bake for 40-45 minutes at about 190 degrees Celsius.