Recipe Tip: Linzer Torte
Top Recipe for 8 Persons by Lukas Nagl. All ingredients and tips for getting it right. Linzer torte, named after the Austrian city of Linz, dates back to the 17th century. Lukas Nagl, chef at the Traunseehotels group, shares his recipe for this classic dessert.
- 250 gbutter, at room temperature, plus extra to grease
- 250 gicing sugar
- 1 teaspoon(s)vanilla extract
- 1 pinch(es)ground cloves
- 1 teaspoon(s)ground cinnamon
- 2 teaspoon(s)cocoa powder
- 2eggs, lightly beaten
- 250 gplain flour, plus extra to dust
- 1 pinch(es)baking powder
- 250 gground hazelnuts
- 300 gredcurrant jam, warmed
- 1 handfulalmond flakes, for sprinkling
- kirsch or cherry brandy for drizzling (optional)
Step 1Cream the butter with the icing sugar, vanilla, cloves, cinnamon and cocoa in a mixing bowl until pale and fluffy.
Step 2Gradually beat in the eggs, stir in the flour (mixed with the baking powder) and the ground hazelnuts.
Step 3Butter a 28cm springform pan and dust with flour. Pour two thirds of the mixture into it and smooth the top.
Step 4Preheat the oven to 170°C. Bake the torte for about 25 minutes.
Step 5Remove from the oven and pour the warm redcurrant jam on top. Use a piping bag to pipe the rest of the mixture into a lattice pattern over the top.
Step 6Sprinkle over the almond flakes and bake for a further 20 minutes. Remove and allow to cool completely before removing from the tin.
Step 7If you like, drizzle with cherry brandy before serving.