The Linzertorte not only tastes fine, but it also makes the perfect souvenir. Our healthy recipe will inspire you.
Did you know that the Linzertorte is considered the oldest known cake in the world? It traditionally comes from Austria and consists of a finely spiced almond short pastry with fruit puree. However, the original recipe contains a lot of sugar and butter. But you can also prepare the Linzertorte with healthy ingredients very tasty and easy. We use whole spelt flour and no sugar, but xylitol or rice malt in our recipe.
Ingredients for The Perfect Linzertorte
- 200 g peanut butter, almond butter or avocado purée
- 100 g xylitol or rice malt
- 1 pinch of sea salt
- 3 eggs
- grated zest of ½ lemon
- 200 g ground almonds
- 200 g whole spelt flour
- ¼ tsp cinnamon
- 1 pinch clove powder
- 200 g redcurrant or raspberry fruit puree
- 4 tablespoons whole spelt flour
- Flaked almonds
Preparation of The Perfect Linzertorte
Step 1
Preheat the oven to 180 degrees circulating air. Line a round baking tray with baking paper and grease the edges with a little coconut oil.
Step 2
Place 200 g peanut butter, almond butter or avocado purée in a bowl, stir in 100 g xylitol or rice malt and 1 pinch sea salt. Separate 1 egg and save the yolk for later. Add 2 eggs and the egg whites to the batter and continue to stir until the mixture is lighter in color. Stir in the zest of half a lemon.
Step 3
Mix 200 g ground almonds, 200 g whole spelt flour, ¼ teaspoon cinnamon and 1 pinch clove powder together and add to the mixture. Spread ¾ of the batter in the prepared pan and then smooth it out.
Step 4
Stir the jam until smooth and spread it on the pastry base, leaving a margin of about 2 cm all around.
Step 5
Mix the remaining dough with 4 tablespoons of whole spelt flour, knead, roll out between a cut open plastic bag to a thickness of approx. 4 mm and chill for approx. 15 minutes. Cut the dough with a pastry wheel or a knife into strips about 1 cm wide, place them in a grid-like pattern on the jam layer and press lightly on the edge of the cake.
Step 6
Brush the cake with the egg yolk and decorate the edge with the almond flakes.
Step 7
Bake the cake for about 40 minutes in the lower half of the oven preheated to 180 degrees, then take it out, let it cool down a bit, remove the edge of the mould, put the cake on a rack and let it cool down.
Tip:
Linzertorte can be eaten immediately, but stored in a cool, dry place, this healthy delicacy is still wonderful after 2 weeks. Instead of a pastry grid, you can also cut out stars or hearts and give the cake a very individual decoration.
