Linzertorte

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 12
• 150 g butter or 150 g margarine
• 150 g sugar
• 1 pinch salt
• 1 egg
• 1 pinch nutmeg
• 1/4 teaspoon cinnamon
• 150 g ground almonds (replace with hazlenuts for raspberry filling)
• 150 g flour
• 1 egg yolk
• 75 g butter or 75 g margarine
• 75 g sugar
• 1 lemon, juice and zest of
• 150 g ground almonds
• 1 egg
• 200 g raspberry jam

Recipe

• 1 preheat oven to 200 degrees celcius.
• 2 cream butter and sugar, add salt and egg and beat until light.
• 3 add spices, almonds and flour and mix into a light pastry.
• 4 cover and refrigerate for at least 1/2 hour.
• 5 roll out 1/3 of the mix to cover a 22cm (9 inch) springform pan.
• 6 roll out another 1/3 of the mix to 2cm wide strips and use to create 'walls' of the torte, forming well with the base.
• 7 roll out the remainder of the dough thin and put in the fridge until it is quite hard.
• 8 almond filling: cream butter and sugar, then add remaining ingredients and mix well.
• 9 fill the empty cake shell with filling (almond or raspberry).
• 10 cut the remaining chilled dough into 1cm strips, and use to create a diamond lattice pattern on top of the cake.
• 11 paint the dough with egg yolk.
• 12 bake for 40 minutes on the bottom shelf.