LINZER TORTE

Serves 12

“Originating in Austria, the Linzer torte is believed to be the oldest cake in the world.” ~ Louise Keats

⅔ cup plain flour

⅔ cup wholemeal spelt flour ¾ tsp baking powder

1 cup ground hazelnuts 120g butter, chilled, cubed 2 tbsp preferred brown

sugar (see tip, below) ½ tsp ground cinnamon ¼ tsp ground cloves

¼ tsp ground nutmeg

1 egg

1 tsp natural vanilla extract

2-3 tsp cold water

1 batch Berry chia jam (approx.

580g – see recipe, right)

1. Preheat oven to 180°C. Grease a round, fluted, loose-bottom tart tin (23cm x 2cm) and set aside.

2. To make pastry, place flours, baking powder, ground hazelnuts, butter, sugar and spices in a food processor and process until mixture resembles fine breadcrumbs. Add egg, vanilla and water and process until mixture just comes together.

3. Transfer pastry to a lightly floured work surface and roll into a thick log. Separate out ⅓ of the pastry. Flatten both the pastry portions into discs (this makes it easier to roll out), wrap in plastic wrap and place in the refrigerator for at least 10 minutes.

4. Put larger portion of pastry onto a lightly floured sheet of baking paper. Using a rolling pin, roll into a circle, approx. 26cm diameter (3mm thickness), or until large enough to line the base and side of the prepared tin.

5. Drape pastry over rolling pin and ease into tin. Gently press into side of tin. Trim overhanging edges, reserving pastry off-cuts for lattice strips. Place tart tin into the refrigerator for 10 minutes.

6. Combine remaining pastry disc with pastry off-cuts and roll out to a rectangle (approx. 23cm x 20cm). Cut pastry into 1.5cm strips. If pastry is too soft, place strips on a tray and refrigerate for about 10 minutes to firm. 7. Spread jam over base of pastry case then place onto a large baking tray. Weave or place pastry strips in a lattice pattern over tart, pressing edges to seal. Re-roll any pastry off-cuts to make more strips, if needed. Trim pastry edges.

8. Bake for 45-50 minutes or until pastry is golden brown and jam is bubbly. Set aside to cool completely before serving.