Linzertorte is a cake that originated in the Austrian city Linz probably around 1650. It is said to be one of the oldest cake recipes and very well known in Austria, Hungaria, Switzerland, Germany, and Tirol. Linzertorte is a crumby nutty dough that gets covered with marmalade and topped with a lattice of dough strips.
Most people bake Linzertorte around Christmas time. Well, not us. At our house it is an absolute favorite and must have all year long. Always requested at any “Kaffeeklatsch” or birthday. This recipe was given to me several years ago by my friend Birgit. Thanks, Birgit!
- 200 g sugar
- 250 g ground almonds (I roast mine before)
- 200 g flour
- 2 teaspoons cocoa
- 1 teaspoon cinnamon
- 1 tablespoon vanilla sugar
- ¼ teaspoon ground cloves
- 1 egg
- 20-25 ml cherry schnaps
- 250 g unsalted butter, cut in small pieces
- 300 g Raspberry marmalade (a good one, like ‘Bonne Maman’)
- 1 egg yolk
- Preheat oven to 375 F. Butter a 26 cm diameter baking pan. (10 inch)
- Mix sugar, almonds, flour, cocoa, cinnamon, both sugars,and cloves very well. Add dry ingredients in a bowl of a kitchen machine with a dough hook, mix dry ingredients with schnaps, egg and butter until a smooth pastry forms. Wrap pastry in plastic foil and let it rest in the fridge for 1 hour.
- Press ⅔ of the pastry into the bottom of the baking pan, forming a little rim of 2 cm on the sides. Spread the marmalade over the pastry. Roll out the rest of the pastry and cut it into strips for the decoration. Lay the strips on top of the marmalade, forming a grid.
- Baste the grid and rim with the egg yolk.
- Bake for 30-40 min.