Baking something traditional: Linzer Torte.

With more time on my hand I was inspired to bake a very special cake which in my memory I have only made once in my life before. This cake is a traditional cake from Upper Austria (the region where I originally come from), typical for ‘my’ hometown (or the next big town to my parent’s house – also the town where I went to high school). It is possible to buy this cake in local bakeries but also at the supermarket – and relatively cheap and delicious, which makes it a perfect hospitality present.

The cake’s name is derived from the third biggest city (population) of Austria – Linz ;) According to several sources the Linzer Torte is the oldest cake that is named after a city, with original recipes (there are 4 slightly different ones) dating back to the 17th century. Yet it is unknown who named or invented the cake. A mystery probably never to be solved.

I followed a recipe that I found in an old cook book that my Mom got when she was still in school. There were four different recipes in there, and of course I had to follow the one that is called ‘original’, which unfortunately was also the one with the highest amount of butter -.-

Butter (200g), sugar (180g), grated roasted almonds (150g), flour (250g), eggs (1 egg and 1 yolk), cinnamon (a pinch), and a bit of lemon zest. I also added a pinch of vanilla sugar and a little bit of baking powder, and forgot the lemon zest :D


How to make it:
You basically mix all the ingredients and create a shortcrust pastry. Then, after formed into a big ball, 3/4 of the dough needs to be rolled and be put onto the base of a spring form cake tin (which doesn’t need greasing). Then spread a layer of red currant jam on top of the dough. With the remaining quarter of the dough several small rolls for the lattice and one bigger for the edge need to be shaped. After doing so, the edge can be sprinkled with flaked almonds. Done. Well, you need to put it in a pre-heated oven (180°C) and bake it for around 45 minutes. The older the cake the better it is, which of course doesn’t mean that you should keep it forever, but it tastes the best after 1-2 days :)








So if you ever want to try something that is typical for Linz, try this! Very delicious and easy to make. Next time I will opt for a recipe with less butter probably, though :D


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