Linzer Torte

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

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.

Ingredients

Europe
Austria
Linz
Cake
Vegetarian

Ingredients

Method