Linzertorte

Linzertorte

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Most recipes for this torte from Linz in Austria call for a pastry made either with ground almonds or hazelnuts. This version is rich and melt-in-the-mouth. Because the mixture is light, the lattice is piped over the top.

Ingredients

Quantity Ingredient
185g unsalted butter
1 cup caster sugar
1 lemon, rind grated
2 eggs
1 1/4 cups plain flour
1/2 teaspoon ground cinnamon
A pinch salt
1 1/4 cups ground almonds
2/3 cup raspberry jam
icing sugar, for dusting

Method

  1. Preheat the oven to 160°C. Lightly butter a 23 cm springform tin and line the base with baking paper. Cream the butter and beat in the sugar with the rind until mixture is light and fluffy. Beat in the eggs, adding one at a time. Sift the flour with the cinnamon and salt, and fold into the creamed mixture with the ground almonds until well mixed.
  2. Spoon one-third of the mixture into a piping bag fitted with a plain 5 mm tube. Spread the remaining mixture into the tin. Gently spread the raspberry jam over the creamed mixture, leaving a 1.5cm edge.
  3. Pipe a ring of mixture around the inside edge of the cake tin, and then use the remaining mixture to pipe a lattice over the top, each strip spaced about 2 cm apart. Bake for 30–40 minutes until golden and firm. Leave to cool a few minutes before removing, with the base, from the tin and cooling on a wire rack. The torte may be served warm or cooled, dusted with icing sugar.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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