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.
Ingredients
- 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
Method
- 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.
