Linzertorte(Almond Cake)
A rich almond tart with raspberry jam, flaky crust, and lattice top, perfect for special occasions or afternoon tea, combining nutty sweetness and fruity tartness.
Ingredients
Instructions
- In a large bowl, beat the butter and sugar until creamy using a mixer at medium speed.
- Gradually beat in the eggs, salt, lemon peel, cinnamon, and ground cloves.
- Fold in the ground almonds and sifted flour until well blended.
- Wrap the dough in wax paper and refrigerate overnight.
- Preheat oven to 350°F (175°C).
- Press about 3/4 of the dough into the bottom of a 9-inch layer cake pan, building a slightly higher rim around the edge.
- Spread 1/2 cup raspberry jam over the dough in the pan.
- On a floured surface, roll out the remaining dough to about 1/4-inch thickness.
- Cut out 6 strips approximately 3/4-inch wide with a pastry wheel.
- Lay the strips over the jam in a lattice pattern.
- Cut the remaining dough into 1-inch strips and place around the top edge or cut out small shapes with cookie cutters and place them around the edge, overlapping slightly.
- Brush the dough with beaten egg.
- Bake for 40 to 45 minutes or until golden brown.
- Cool on a wire rack before serving.
Nutrition & Diet Analysis (per serving)
871
kcal
44% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).