Name: Linzer Torte
Yield: Serves 10
Cuisine: Austrian
Ingredients: 3 raw egg yolks, lightly beaten, plus 1 egg, beaten, for brushing; 1½ tsp finely grated lemon zest; 3 hardboiled egg yolks, mashed, cooled and passed through a sieve; 675 g (1 lb 8¾ oz) good-quality blackcurrant, redcurrant or raspberry jam; 1 tsp vanilla extract; a pinch of salt; ½ tsp ground cloves; 300 g (10½ oz) plain flour, sifted, plus extra for dusting; ½ tsp ground cinnamon; 160 g (5¾ oz) caster sugar; 250 g (9 oz) ground almonds; 340 g (11¾ oz) butter, softened

Preparation info

Serves
10

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

We may never know who invented Linzer Torte or what its definitive recipe is but rumour has it that it is ‘the oldest cake in the world’, dating from 1696 and being baked in Linz in Austria. With such provenance, I wanted to ensure that I could do this cake justice so here’s my recipe. My top tip, by the way, is to make sure you use a premium-quality jam.