With the grid pattern made from shortcrust pastry and the red jam, the Linzer Torte is an absolute Austrian classic. Spices such as cinnamon and cloves make it one of our favourite recipes.
590 ml (2 ½ cup) flour
1 teaspoon baking powder
1 tablespoon cocoa, heaped
2 teaspoon cinnamon
¼ teaspoon ground cloves
295 ml (1 ¼ cups) sugar
240 ml (1 cup) butter
475 ml (2 cups) finely grated almonds
1 tablespoon Kirschwasser
240 ml (1 cup) red current or raspberry jam
1 egg yolk
1 tablespoon milk
Sift together flour, baking powder, cocoa, cinnamon, and cloves. Mix in sugar, then make well in centre of dry mixture. Add finely grated almonds. Add 2 lightly beaten eggs and Kirschwasser to well.
Cut cold butter into small pieces and spread over other ingredients. With both hands work everything into small ball. Wrap in plastic wrap and refrigerate for at least 3 hours.
Use about ⅔ of dough and roll out to cover bottom of 28 cm (11 inch) spring form.
Spread generous layer of jam onto dough.
Roll out remaining dough, on floured surface, to be ½ cm (0.2 inch) thick. With 2 cm wide strips, create lattice top, then finish with strip around rim of cake pan.
Brush cake top with egg wash and bake at 180°C (350°F) for 45 minutes.
Notes: Linzer Torte is best enjoyed when aged 2 to 3 weeks. Wrap in plastic and store in cool place. It can be kept up to 6 weeks.