Sa­man­tha’s recipe corner

BBC History Magazine - - Contents -

Packed with red­cur­rant jam and topped by a del­i­cate pas­try lat­tice, this Aus­trian cake is named af­ter Linz, a pic­turesque Baroque town on the Danube.

Ref­er­ences to the torte date back to the 17th cen­tury. One of the ear­li­est known recipes can be found in the spec­tac­u­larly named Book of All Kinds of Home-Made Things, Such as Sweet Dishes, Spices, Cakes and also Every Kind of Fruit and Other Good and Use­ful Things, etc.


250g but­ter 250g flour 125g ic­ing sugar 50g ground hazel­nuts 2 tsp cin­na­mon pow­der Pinch of ground cloves Pinch of salt Grated lemon rind Egg for coat­ing Red­cur­rant jam But­ter for the mould Flaked al­monds, to taste


Make a pile of flour. Slice the but­ter into cubes and rub into the flour to cre­ate a light crumb. Flavour with the cin­na­mon, a pinch of ground cloves and a lit­tle salt. Add the lemon rind and ground nuts.

Shape the smooth short pas­try into a ball, cover with film and leave in a cool place for 30 min­utes.

Pre­heat the oven to 180°c. Grease a spring form cake tin.

Press a lit­tle over half of the dough onto the base of the tin. Shape the rest of the dough into sev­eral small rolls (for the lat­tice) and one thicker roll (for the edge). Coat the pas­try base with jam, leav­ing about 1cm around the edge. Place the thicker roll into the tin as edg­ing, and press down gen­tly. Use the thin­ner rolls to cre­ate a lat­tice over the top. Sprin­kle with al­monds.

Coat the dough with beaten egg and bake for 50-60 min­utes. Once cooked, leave to cool and dust with ic­ing sugar.


“A de­li­cious win­tery treat. Be­ware not to over­fill with too much jam!”

Dif­fi­culty: 4/10 Time: 2.5 hours

Recipe adapted from aus­

Every is­sue, picture edi­tor Sa­man­tha Nott brings you a recipe from the past. This month it’s a 17th-cen­tury Aus­trian torte from a town on the Danube

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