Linzer torte, is said to be one of the oldest cakes in the world, with its first recipe dating to 1653 from the city called Linz. Linz, is a 17th century town known for its steel industry and 8 most renowned universities of Europe. It also boasts of being the European Capital of Culture in 2009 and a UNESCO Media Arts City. Its richness in art and cultural heritage has established Linz as a European centre for social innovation and artistic enterprise has always been one of my dream travel destinations.

Here is the recipe for one of the oldest cakes in the world. I am sharing a simple version which can easily be made at home.


  • Butter 180 gms
  • Icing sugar 180 gms
  • Egg 2 nos
  • Almond powder 180 gms
  • Maida (all purpose flour) 250 gms
  • Cinnamon 1 tsp
  • Baking powder 1 tsp
  • Almonds (oven roasted and crushed roughly) 200 gm
  • Raspberry Jam 150 gms
  • Orange (skin/ zest) 1 orange


  • Take one big mixing bowl.
  • Put butter and icing sugar in the bowl.
  • Cream it well until the sugar dissolves in the butter.
  • Add egg in the mixture and cream it as well. Add all other ingredients except the jam in the above mixture.
  • Mix all together with a light hand to form a dough.
  • Refrigerate it for 3 hours.
  • Take a flan pan (you can buy it from a super market).
  • Divide the dough into 2/3 and 1/3 portions.
  • Apply little butter/ vegetable fat in the pan. Dust the pan lightly with flour.
  • Use the 2/3 portion of the dough to line the flan pan.
  • Press the dough all round the corners neatly. The height of the base should be 1 inch max.
  • Now evenly spread the raspberry jam into the shell.
  • Roll the other part of the dough into 1/3 inch disc.
  • Cut into 1 inch strips.
  • Lay strips across top in a lattice pattern kneading one over another.
  • Use the remaining dough scraps and make a rope – 1/2 inch in diameter and use it to encircle outer edge of the tart.
  • Press the rope with fingers over the tart to make the border firm. You can design it with fork.
  • Preheat the oven at 180 C
  • Bake for 30 to 35 minutes at 180C, until jam is bubbling and pastry is lightly browned.
  • Let it cool, and dust with powdered sugar if desired.
  • Serve in small wedges.

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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