This torte is named for the Austrian city of Linz. It is a very old recipe and the cake itself is really more like a modern tart. A layer of thick and crumbly nutty pastry is spread with raspberry(or sometimes apricot) preserves and covered with another layer of pastry in a lattice pattern.
- Hazelnuts - 1/2 cup (60 g)
- Blanched almonds - 1 cup (150 g)
- All purpose flour - 1 1/3 cups (200 g)
- Ground cinnamon - 1 tsp
- Baking powder - 1/2 tsp
- Salt - 1/4 tsp
- Butter - 3/4 cup
- Sugar - 1 cup
- 1 large egg yolk
- 1 1/3 cups raspberry preserves (jam)
1. Preheat the oven to 350 F. Line the base of springform pan with parchment paper. Lightly grease the sides.
2. Spread the hazelnuts in a baking dish and toast until golden brown. Place in a clean kitchen towel and rub off the skins. Place the hazelnuts and almonds in a food processor and chop until finely ground. Set aside.
3. Combine the flour, cinnamon , baking powder and salt. Beat the butter and sugar in a large bowl until pale and creamy. Beat in the egg yolk. Beat in the nut mixture and mixed dried ingredients.
4. Divide the dough in half. Press one half into the base and about 2 cm up the sides of the prepared pan. Roll the dough into a disk & chill it for about 30 mins.
5. Spread the raspberry preserves over the pastry in the pan. Use a fluted pastry wheel to cut the remaining pastry into wide strips. Place over the preserves in a lattice pattern. Bake it for 35 - 40 mins.
Happy baking :)