Categories
Food Recipes

Linzertorte

From “Fireside Food for Cold Winter Nights: More than 75 Comforting and Warming Recipes” by Lizzie Kamenetzky (Ryland Peters & Small)
Photography by Nassima Rothacker copyright Ryland Peters & Small, 2015, 2021

“Fireside Food for Cold Winter Nights” can be purchased on Amazon or through Bookshop.org.

LINZERTORTE

Said to be the oldest cake in the world, this torte is named after the Austrian city of Linz. The crust is delightfully crumbly and its spiced, jammy filling is just the thing to take the edge off a wintry chill. A useful piece of advice to grind hazelnuts without them turning oily is to put them in a food processor with half the flour, and pulse them together until the hazelnuts are finely ground into the flour.

INGREDIENTS

  • 1 1⁄2 cups (150g) mixed finely ground hazelnuts and almonds
  • 2 cups (275g) plain/all-purpose flour, plus extra to dust
  • 1 teaspoon ground mixed spice/apple pie spice
  • 1⁄2 teaspoon fine sea salt
  • 1 cup (225g) cold unsalted butter, cut into cubes
  • 1⁄2 cup plus 1 2⁄3 tablespoons (85g) icing/confectioners’ sugar
  • 2 egg yolks, plus 1 egg yolk beaten with a little water, to glaze
  • finely grated zest of 1 lemon and a squeeze of juice
  • 3 tablespoons dry breadcrumbs
  • 10 tablespoons each of redcurrant jelly and raspberry jam/jelly, mixed together
  • 9-inch (23-cm) fluted, round, loose-bottomed tart pan, greased

SERVES 10 to 12

Preheat the oven to 350°F (180°C) Gas 4.

Mix the ground nuts, flour, mixed spice/apple pie spice, and salt in a bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. Add the icing/confectioners’ sugar, stir well, then quickly mix in the two egg yolks, lemon zest, and juice, so that the mixture starts to come together.

Turn out onto a lightly floured surface and knead briefly until smooth. Remove one-third of the dough. Shape the smaller piece into a disc, wrap in cling film/plastic wrap and chill in the fridge for 10 minutes.

Roll out the remaining dough on a lightly floured surface into a circle large enough to line the tart pan. Lift into the pan and press into an even layer over the base and sides, patching any gaps, as the dough is very crumbly. Add any trimmings to the pastry disc in the fridge. Chill the base for 10 minutes.

Put the base in the preheated oven and bake for 10 to 15 minutes until it has barely begun to color, then set aside to cool. While the base is baking, roll out the remaining dough between 2 sheets of baking parchment into a circle about 10 inches (25cm), then return to the fridge for 20 minutes.

Sprinkle the cooked base of the torte with the breadcrumbs, then spoon the redcurrant jelly and raspberry jam/jelly evenly over the top (spoon on in blobs, and then use a palette knife/metal spatula to spread them out).

Remove the chilled pastry from the fridge and take off the sheets of baking parchment. Cut the pastry into strips, about 3⁄4 inches (2cm) wide, across the diagonal. Lay these, one at a time, over the jam/jelly, using a long spatula, as the pastry is crumbly, to make a criss-cross lattice pattern. Neaten the edges by pressing any excess pastry against the side of the pan.

Brush the pastry with the egg yolk glaze, then bake for 45 to 50 minutes until golden. Allow to cool for 10 minutes before removing from the pan.