Making Linzertorte

I can cook but never baked. I always thought of the process to be too long and leaving little room for substitution and creativity because you have to carefully follow the recipe.

Then I was gifted the ultimate guide to French pastries and no longer had an excuse not to try.

I chose to make the Linzertorte (or Linz cake) because it seemed easy and all the ingredients were available at home on a short notice- no need to buy anything special or spend hours in the kitchen or have to learn anything new.

Served with some powdered sugar on top, good enough for eight people.

It does involve some cocoa, but that’s offset with some cinnamon, walnuts, and lemon zest- so it’s not super sweet.

It can be made with a variety of fillings: I used Raspberry for that extra hint of tartness but it all depends on how you like it.

I’m also a sucker for anything with a lattice pattern- very much like the Limburg Vlaai.

It’s super easy to make and the process isn’t very long: 10 minutes to make the dough, 2 hours of chilling in the fridge, about 20 minutes to spread the dough and jam in the pan and make the pattern, and exactly 20 minutes to bake,

Here are some pictures of the process.

How it all started: getting the ingredients ready and trying to minimize the mess

Adding the dry ingredients to get a sandy texture

After chilling for two hours: 

Jam spread and pattern done. It was a bit tough because the dough was too sticky and wouldn’t spread as easily as the book made it out to be but I managed to make it work

20 minutes later and straight out of the oven

Served with a cup of coffee or tea, and some tulips to complement the mood


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