Named after the city of Linz in Austria, this cake is a traditionally well-known cake. Although I have never eaten this cake in a café or bakery, I know the taste of the ‘Linzer Torte’ (Torte means cake) pretty well, as our father always baked this cake for us. It's made of flour, sugar, margarine, almonds, spices like cinnamon and nutmeg, and covered in a black currant jam. It's perfect for any occasion, simply because it's basically prepared like a biscuit, but also because the blackcurrant jam filling is tangy and sweet and just perfectly pairs with the spices. With this recipe you can easily bake a fool-proof, but at the same time an incredibly delicious cake!
Linzer Torte Ingredients
Jam - If you can’t seem to find black currant jam, you may want to use raspberry jam instead.
Nutmeg - Since nutmeg is a very strong-tasting spice which you only want to use in small proportions otherwise the cake will taste ONLY like nutmeg.
Almonds - You can either use almonds or ground hazelnuts.
Linzer Torte Tips
Preparing the dough - You can make the crust ahead of time and wrap in foil and store in the refrigerator for up to about 5 days.
Smoothing out any imperfections - To get the base and the bottom even, use either your hands or a flat-bottomed glass.
Serving - Of course, only if you can control yourself I advise you to set the cake aside overnight as the cake will taste even better then.
Ingredients
Easy - 8 servings - 1 hour 20 minutes 2 ½ cups Flour
½ cup Sugar
1 ½ cup Almonds
1 cup Margarine, room temperature
¼ cup Plant-based Milk
½ tsp Baking Powder
1 tsp Cinnamon
Pinch of Nutmeg
½ cup Black currant jam
Instructions
Preheat the oven to 350°F so it's ready to bake as soon as the cake is prepared.
First, grind the almonds in a blender to a flour-like consistency, or just use almond flour.
In a medium-sized bowl, mix all the dry ingredients together. Now stir in the butter and milk and knead until you get a nice dough. Place the bowl with the dough in it in the fridge for 30 minutes.
After 30 minutes, take the dough out of the fridge and line the bottom of the springform pan with some parchment paper. Divide the dough into ⅓ and press ⅔ of the mixture evenly into both the sides and the base of the springform.
Spread the jam evenly over the base of the cake, making sure to leave some space around the outside of the cake to have a border.
Form finger-thick threads with the remaining dough and place them over the cake in a lattice pattern.
Place the cake in the oven for about 35 minutes.
Allow the Linzer Torte to cool and enjoy!!!
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