Linzertorte is a traditional recipe from Austria, and said to be the oldest cake in the world.
It’s a very nice cake to make yourself at home, and it keeps really well.
200 gr plain flour
1 level teaspoon baking powder
125 gr sugar
1 pinch of salt
1 teaspoon vanilla sugar
1 pinch grounded cloves
1 level teaspoon cinnamon
125 gr unsalted butter
125 gr almond flour or hazelnut flour
1 egg white
1/2 egg yolk (other half is used too, to be put on top before baking)
2 teaspoons cacao powder
lemon peel of 1/2 lemon
approximately 125 gr fruit jam, not too sweet, for example red or black currant jam, or raspberry jam
To put on top before baking:
1/2 egg yolk
1 tablespoon milk
Mix the flour and baking powder, and give it in a bowl. Make a mould in the middle, and add sugar, spices and the egg. Mix it with a bit of the flour. Then add the the cold butter and the almonds. Cover with flour, and mix it all to a nice, smooth dough.
In case it starts to get sticky, put into the fridge for a few mins, and cool it down again.
Take a bit less than half of the dough, and roll it into the size of the baking form (works for a form with 26cm diameter). Cut into 16-20 stripes of the same thickness.
Roll out the rest of the dough, and put it into the baking form.
Spread the jam onto the dough in the baking form, stop about 1/2 cm from the outer edges.
On top of the jam put the stripes into a lattice pattern.
Mix the remaining 1/2 egg yolk with the tablespoon milk, and brush it onto the dough lattice with a baking brush.
Put into the oven for 25-30 minutes at 175°C.
You can also put other forms on top of it, like stars, or hearts.