Samantha’s recipe corner
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 austria.info
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