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Linzertorte
 

A very delicious cake from Linz in Austria.

6 oz (175g ) plain flour ( sifted )
6 oz ( 175g ) ground almonds
6 oz ( 175g ) unsalted butter ( slightly soft )
3 oz ( 85g ) caster sugar
grated rind of 1 lemon ( unwaxed or organic )
1 teaspoon cinnamon
pinch of salt
2 egg yolks
8 oz ( 225g ) of jam ( raspberry, blackcurrant or redcurrant )

preheat oven 200c (400F-gas mark 6 )
baking time 25 - 30 minutes

  1. combine the sifted flour, almonds, sugar, cinnamon, grated  lemon rind, butter, pinch of salt and the egg yolks (keeping part of egg yolks behind for brushing the pastry )

  2. knead lightly in a bowl or in a food processor,  making sure not to overwork the dough

  3. chill for at least 30 minutes

  4. roll out 3/4 of the dough fairly thickly and place into
    a greased loose bottom  flan dish (8-9 inch -20-25 cm)

  5. spread the jam over the pastry

  6. roll out the remaining  pastry and cut into long strips, arranging it in lattice pattern on top of the jam, brush with the remaining egg yolk

  7. bake for 25 - 30 minutes at 200c (400F-gas mark 6 )

Bon Appétit

 

 

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