Linzertorte

‘Torte’ is the German word for cake. It is a cake that is predominately made by using ground nuts in place of some or all of the flour. However, I would compare this Linzertorte it more to a pie. The Austrian town of Linz, located in Upper Austria, is home to this delicious torte and lays claim to the the oldest know cake in the world dating bake to a cookbook circa 1696.

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Gluten-free Linzertorte Recipe

#gluten-freerecipe #linzertorte #austrian #dessert #pie #cake #almonds

ingredients

100 grams    brown rice flour
100 grams    sweet rice flour
50 grams    arrowroot starch/flour
100 grams    grounds nuts, almonds or hazelnuts
160 grams    granulated sugar
7.5 millilitres    cinnamon, ground
12.5 millilitres    cloves, ground
1.25 millilitres    kosher salt
1160 grams    butter, soft
75 grams    egg yolks (three to four yolks)
the zest of one lemon

filling

400 millilitres    plum jam, currant jam, cherry pie filling or apricot jam

method

In the bowl on an electric mixer, or by hand, whisk together thoroughly the flours, ground nuts, sugar, cinnamon, cloves, salt. Add the remaining ingredients, mix on low speed until a smooth dough forms.

Set aside one-quarter of the dough; press into a flat disk, wrap in plastic wrap and refrigerate for at least two hours, or up to two days. Repeat with remaining dough.

Preheat the oven to 177°C (350°F). Have ready a 23 centimetre (nine inch) two-piece tart pan.

The dough should malleable but firm. Place the large piece of dough (the second disk) between two sheets of parchment paper, or poly plastic, Roll out into a circle until five centimetres bigger than the base of the tart-pan. Transfer the dough to the pan. Press into the corners and even up the top edges.

Roll the remaining dough, between parchment into a 23 centimetre (nine inch) square. Remove the top sheet of paper and cut the dough into twelve strips of equal width. If the strips are too soft to handle, freeze them until firm.

Evenly spread the jam in the crust in the pan. The layer of jam should be about 11/4 centimetres thick (half inch). Carefully arrange half the dough strips on the tart at equal distance from each other; pinch the ends onto the crust. Arrange the remaining strips on top at right angles to the those beneath them, forming a crisscross lattice. If the strips break during handling, simply piece them together; they will fuse during baking.

Bake until the lattice is golden brown, about thirty to forty minutes. Let cool completely on a rack. The torte can be wrapped airtight, still on the pan bottom, and stored in the refrigerator for up to one week or frozen for up to one month. Serve chilled.