My Grandmother's Linzer Cake Recipe

This special Linzer cake recipe is based on grandma's recipe. It tastes so delicious with all the butter, nuts and sweet jam. This recipe is an evergreen: The cake is like freshly baked even after three days!

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This cake is particularly close to my heart today: My Grandmother's Linzer Cake recipe.

It tastes so good with all the cinnamon, almonds, butter and raspberry jam. Not only because of the delicious taste, but also because of the few ingredients and the short time required, this classic cake is regularly in my oven.

My grandma baked this Linzer Cake almost every week. It honestly is the very best you can imagine. My sisters and I were never able to eat just one piece. That was impossible. Slightly crunchy, soft and crumbly at the same time, with cinnamon, lots of homemade jam and endless love.

These ingredients make my grandmothers Linzer Cake recipe so very delicious:

spelt flour. Compared to wheat flour, spelt cake flour has a slightly nutty taste and fits perfectly into this cake. If you don't have spelt flour on hand don't worry. You can also use all-purpose flour instead.

light brown sugar. Brown sugar tastes slightly like caramel and is more intense than refined white sugar. I always my this Linzer Cake recipe with brown sugar for that reason. But you can use granulated sugar as well.

grated almonds. You will find many recipes for linzer cakes with hazelnuts. The Linzer Cake based on Grandma’s recipe is made with almonds. They have a not-so-intense taste and ensure a good balance of all ingredients.

raspberry or raspberry & red current jam. If you have the opportunity, I recommend a raspberry jam WITH red currents in it. The sour flavor of the currents go perfectly with the sweet Linzer Cake. But you can totally use plain raspberry jam as well, of course.

How to make my grandmother's Linzer Cake

Add all ingredients for the dough to a food processor and knead into a dough.

After chilling in the fridge for an hour, roll out 2/3 of the dough. Spread this part with plenty of jam. Roll out the remaining dough, cut into strips with a pizza cutter or a sharp knife and place on top of the jam in a grid pattern.

Now bake the Linzer Cake in a preheated oven.

30 Minutes later my Grandmothers Linzer Cake is golden brown and ready to be enjoyed.

Easy Linzer Cake recipe - Tips & FAQ

Can I substitute the almonds with other nuts?

Yes! You can use grated hazelnuts just as good.

Can I increase the amount of the ingredients?

With the quantities of this recipe (with 220 grams of flour) you will get approximately 20x30 cm / 8x12 inches sized Linzer Cake. If you have a large baking tray (30×40 cm / 12x15 inches) I recommend using 1 1/2 times the amount.

How long does the Linzer Cake stay fresh?

This Linzer Cake stays fresh, covered, at room temperature for at least 3-4 days. It even tastes better the day after baking because the jam has then soaked through.

You want more delicious recipes? You need to try this moist BANANA BREAD WITH BLUEBERRIES I get so many messages from people who tried it and loved it. :) Thank you!!

I'm so happy about that! Thank you for all the great feedback I always get from you!

Print Recipe

4.67 from 9 Ratings

My Grandmother's Linzer Cake Recipe

This is the BEST Linzer Cake you will find: My grandmothers Linzer Cake Recipe. Thanks to all the good ingredients like butter, nuts and jam it tastes amazing. Even after 3 days it's still like freshly baked!

Prep Time15 minutes mins

Baking Time30 minutes mins

Total45 minutes mins

Servings: 12 medium

Equipment

• 1 baking tray; covered withmind. 20×30 cm; mit Backpapier ausgelegt
• 1 rolling pin
• 1 food processor or a hand mixer with kneading function
• 1 big bowl

Ingredients

• 220 g cake spelt flour or all-purpose flour
• 120 g grated almods or grated hazelnuts
• 120 g sugar light brown sugar or granulated sugar
• 120 g butter cold, cut in pieces
• 2 small Eggs preferably organic
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Topping

• 300 g raspberry and red current jam or raspberry jam

Instructions

• Mix flour, almonds, sugar, cinnamon, baking powder and salt in a bowl.
• Add the dry ingredients with the butter, eggs and vanilla to a bowl of a food processor and knead on medium speed until its a dough. Do not overmix so that the Linzer Cake becomes nice and crumbly.
• Form the dough into a ball, flatten slightly (this makes it easier to roll out the dough later), cover it with cling film and chill it in the fridge for at least 30 minutes.
• Preheat the oven to 180°C / 356°F top/bottom heat. Line a baking tray with baking paper.
• Roll out two thirds of the dough into an approx. 8 mm / 0.3 inches thick rectangle (approx. 20 x 30 cm / 8 x 12 inches). Place on the baking paper and spread generously with jam. Roll out the remaining dough to the same thickness and cut into strips approx. 2 cm / 0.8 inches wide. Cover the cake in a grid pattern.
• Bake in the preheated oven for 30-35 minutes until golden brown. Then let it cool to room temperature. Sprinkle with a little icing sugar if desired.