Linzer Torte is one of the oldest cake in the world with a history of 300 years ago. That IS VERY VERY LONG AGO !
*pardon me, I am not in the mood to type alot today*
Its originated from Austria and.. it’s like a shortbread in the shape of a tart. It can be kept in the fridge for 2 months if it’s glazed with apricot glaze.
Recipe
280g Unsalted butter
125g caster sugar
juice and rind of 1/4 orange
280g bakers flour
1 egg
95g ground hazelnut (or almond meal)
pinch of bi-carb soda
1g clove
1/2 tsp of ground cinnamon
pinch of salt
raspberry jam
Mix in butter and 1/2 of dry ingredients in the mixer with a beater. Then allow the butter to be ‘beaten’ to pieces, then add in the rest of the dry ingredients. Mix will till its becoming crumbly. Add in zest, orange juice and 1 egg. If the mixture looks like it doesn’t need much liquid, then don’t add in so much orange juice. Mix till ingredients are well incorporated. Then rest it in the fridge. But if it’s not too soft and it can be pinned out, go ahead and pin out with a rolling pin till 12mm. Line on a greased tart tin. Spread jam, but not too much. Just a layer. Then with the remaining dough, pin out till about 5mm thick then cut strips and arrange it in lattice pattern. Egg wash before baking for shine. Bake at 190 C for about 35-40 minutes or till golden. If jam bubbles, it’s overbaked, but it doesn’t affect much, maybe just the colour.
Enjoy
Categories:
