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.
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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