linzertorte

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

Linzertorte

Ingredients:

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.

Enjoy!

Happy Weekend!

Ursula

You can find me on Instagram: littleswisslittlecanadian

Happy Friday!

I hope everyone had a great start into the new year! It is still freezing cold here and snowing almost everyday. Staying warm and cozy inside with a warm cuppa and a slice of something freshly baked like this almond Linzertorte. I call this the sweet delicate cousin of the original Linzertorte;) Made out of mostly: almonds! The original Linzertorte has a jam filling. If you like almonds, you will love this one!!

It is a very soft almond dough, which makes it a little tricky to roll out or form any decorations, you’ll definitely need some patience, but otherwise it’s a simple recipe.

Linzertorte aux amandes

Ingredients:

150 g butter, soft
150 g sugar, or honey
pinch of salt
1 egg
pinch of cloves
1/4 tsp cinnamon
150 g blanched ground almonds
150 g unbleached all-purpose flour

-In a medium bowl mix together butter, sugar and salt. Mix in the egg. Add the cloves, cinnamon, almonds and flour. Mix until a soft dough forms. Refrigerate for 30 minutes.

Filling:

75 g butter, soft
75 g sugar or honey
1 lemon, zest and juice
150 g blanched ground almonds
1 egg white

-In a small bowl mix together the butter and sugar. Add the lemon zest and juice. Mix in the almonds and egg white.

-Preheat oven to 350 F/180C. Grease a 22 cm Springform or pie dish.

-Take 1/3 of the dough and roll it directly on your Springform bottom, or use your hands to fit into the pie form. Taking some more dough for the sides if needed. Spoon your filling evenly into the form. With the rest of the dough you can roll it out on a floured baking sheet and then refrigerate to make it more workable. Cut out some shapes or shape it by hand.

-Bake for about 40 minutes. Cover with aluminium foil if it gets to dark. Let cool completely.

-Dust with some icing sugar if desired.

-Recipe is adapted from my 1982 Betty Bossi book, Kuchen, Cakes & Torten