The Best Austrian Linzertorte Recipe

ground almonds

🥗Healthier: ground walnuts

💰Cheaper: oats

Ground walnuts provide a similar texture and flavor, while oats are more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be a cost-effective substitute.

raspberry jam

🥗Healthier: no-sugar-added jam

💰Cheaper: other fruit jams

No-sugar-added jams reduce sugar intake, while other jams can be less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed alternative, while granulated sugar is often cheaper.

In a mixing bowl, mix butter, icing sugar and eggs until creamy using an electric hand mixer.

Add ground hazelnuts, all-purpose flour and baking powder into a separate bowl and mix the ingredients with a spoon.

Thereafter, transfer the dry ingredients into the mixing bowl (from step 1) and mix the ingredients thoroughly.

Add in kirschwasser, cocoa powder, cinnamon powder and ground cloves into the mixture and mix everything again.

Grease your cake pan(s) with butter and dust all-purpose flour over the pan. Preheat oven to 190 °C.

Transfer a portion of cake batter to the cake pan. The batter is enough to make 3 Linzertorten and is about 0.5 cm in height.

Spread a generous amount of raspberry jam onto the batter evenly, leaving the edge empty.

Transfer a portion of Linzertorte batter into a piping bag and pipe the batter on the surface of the cake, creating a lattice.

Coat a layer of beaten egg yolks onto the lattice and bake the cake for about 30 minutes at 190 °C.

Once the baking is done, allow the Linzertorte to cool down completely before taking it out of the pan, so that the cake does not break.

Serve the cake or if you want to save the cake for later, wrap the Linzertorte with a cling wrap to prevent drying and store it in a dark and cool place such as the cellar. It can be stored up till a month, when stored correctly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens