Linzer Torte

We bake this Linzer Torte every year in November as it is one of my husband's favourite cakes and is a must on his birthday table. The cake usually tastes even better the day after baking, as all the flavours and the jam can soak in.

Duration: 1 1/2 hours (plus 1 hour rest time)

Amount: 1 baking tray


600 grams light spelt flour

500 grams butter

400 grams raw cane sugar

200 grams ground almonds

200 grams ground hazelnuts

2 eggs

2 teaspoons cinnamon, ground

1 teaspoon cloves, ground

1 teaspoon lemon zest, freshly grated

4 tablespoons cherry brandy

Additional flour for rolling out

500 g redcurrant jelly

1-2 egg yolks for spreading

200 g apricot or wild yellow plum jam


1. Place the flour, butter, sugar, nuts, eggs, spices and cherry brandy in a bowl and knead into a shortcrust pastry.

2. Shape the dough into a ball and chill in the fridge for an hour.

3. Grease a baking tray, roll out half to 3/4 of the dough on a floured baking board, place on the tray, press up one edge and prick several times with a fork.

4. Brush the dough with the redcurrant jelly.

5. Roll out the remaining dough with a rolling pin, cut into even strips and place in a lattice on the cake with the redcurrant jelly.

6. Whisk the egg yolk and brush the pastry with it.

7. Bake in an oven heated to 160-180°C for about 50 minutes.

8. Heat the apricot or wild yellow plum jam in a bain-marie to make it spreadable and brush the cake with it.

Tip: This cake will keep fresh for up to three weeks if not eaten beforehand. This is also a great way to prepare it for the Christmas season without any stress.

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