Fig and Orange Linzertorte

Name: Fig and Orange Linzertorte
Yield: One 9-inch cake, about 12 servings
Cuisine: Austrian
Ingredients: confectioners’ sugar for dusting; 2 cups (about 12 ounces) dried figs, preferably Calimyrna; 2 cups (about 12 ounces) dried figs, preferably Calimyrna; ½ cup orange juice; ¼ cup honey; ¼ teaspoon ground cinnamon; 1½ cups unbleached all-purpose flour; 1½ cups (about 6 ounces) walnut pieces, finely ground; ⅔ cup granulated sugar; ½ teaspoon ground cinnamon; ½ teaspoon grated nutmeg; ½ teaspoon ground cloves; 1 teaspoon baking powder; 12 tablespoons (1½ sticks) cold unsalted butter; 1 large egg plus 1 egg yolk; 1 large egg plus 1 egg yolk; 1 teaspoon grated orange zest

Preparation info

One 9 inch cake, about
12
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

I gave a recipe for a classic Linzertorte, like the one prepared at Demel’s pastry shop in Vienna, in my first book. This recipe is similar to the traditional variety, but it replaces the standard almonds or hazelnuts with walnuts and the jam, usually raspberry, with a filling made from dried figs flavored with orange and honey.

Ingredients

Fig Filling

2 cups (about 12 ounces) dried figs, preferably Calimyrna
½ cup

Europe
Americas
Austria
United States
Vienna
Vegetarian
Cake

Method

To make the filling, stem and dice the figs and combine with the remaining ingredients in a nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until the figs are soft and the mixture is thickened, about 15 minutes. Stir often as the filling thickens so it doesn’t scorch. Cool and puree in a food processor.
Set a rack at the m