This recipe for an authentic Austrian Linzer torte is from my mother who grew up in Linz and still lives there. She always bakes the torte 3 days ahead because it develops its real flavour over a few days.
14 people made this
250g plain flour
1 teapsoon baking powder
250g caster sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
250g finely ground almonds
2 egg yolks
250g unsalted butter
125g redcurrant jam
2 egg yolks, lightly beaten, for brushing
Method Prep:30min › Cook:45min › Extra time:3days › Ready in:3days1hr15min
Put the flour, baking powder, sugar, cinnamon, cloves and almonds on a clean work surface. Add the butter and egg yolks and quickly knead until smooth. Alternatively you can process everything in the food processor until the mixture holds together as a ball. Wrap in cling film and refrigerate for 1 hour.
Preheat the oven to 180 C / Gas 4. Generously grease a cake 26-cm springform tin.
Evenly distribute 2/3 of the mixture in the tin so that the entire bottom is covered. Spread redcurrant jam on top.
Roll the remaining mixture between your fingertips into several 1cm strands and arrange them on top in a neat lattice pattern. Place the last roll along the sides of the tin to form an edge.
Brush the lattice and the edge with lightly beaten egg yolks, talking care not to splash onto the jam.
Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark which happens easily.
Let cool and gently remove from the tin. Let rest for at least 3 days before serving.