If you’ve been following me for a while you might remember my Linzertorte aux amandes . While this is such a delightful cake you just have to try a traditional Linzertorte. A nut-crust filled with red currant or raspberry jam. It gets its name from the Austrian city of Linz and is believed to be the oldest cake in the world, with recipes dating back to 1653.
While traditionally it is covered with a lattice top, I decorated it Valentines Day style!
A few days ago I was HAPPILY surprised to see that I got a small feature in the Canadian Living magazine!! I couldn’t believe it, I am so happy. I only have a small blog and Instagram, I am not a professional baker and do not make professional pictures, but I’m having fun and it makes me happy when I get so many lovely comments and likes! Last fall I’ve made their Caramel Apple Sticky Buns and tagged them on Instagram. Well now they are actually showing my picture in the current issue, they are so awesome!
These are little tarts I’ve made last year. Picture is before baking. The dough is lighter in color because I used blanched almonds.
The recipe is slightly adapted from Betty Bossi’s: Kuchen Cakes and Torten
- 150 g butter, soft
- 100 g coconut sugar
- pinch of salt
- 1 egg
- 1/4 tsp cloves, ground
- 1/2 tsp cinnamon
- 150 g ground hazelnuts, or almonds unblanched
- 150 g unbleached all-purpose flour
- 200 g red currant or raspberry jam
-Stir together the butter, sugar and salt, add the egg and the spices. Mix in the hazelnuts or almonds and flour until well combined. Refrigerate for 30 minutes.
-Grease a 22 cm Springform or pie/tart form (with removable bottom would be great but not necessary). Roll out 1/3 of the dough directly on the base of the Springform. Take another 1/3 and form the sides. Fill with the jam. Decorate with remaining dough; lattice, hearts…
-Brush with an egg-white. ( I did not do that)
-Bake in preheated 350F/180C oven for about 40 minutes. You might have to cover it with aluminum foil to prevent from getting to dark. Let cool completely.
-You can decorate it with sliced almonds and icing sugar if desired.
-The original recipe calls for 150 g sugar.
You can find me on Instagram: littleswisslittlecanadian