This recipe is a really special one to me: my Grandma’s Linzer Cake.
They are so flavorful and packed with cinnamon, almonds and raspberry jam. Not only because of the it’s taste though, but also because of the few simple ingredients and the small amount of time it takes for preperation this classic is regularly in my oven.
My grandma baked her famous Linzer Cake almost every week. The very best you can imagine. My sisters and I could never eat just one piece. IMPOSSIBLE. Slightly crispy, soft and tender at the same time, with cinnamon, lots of homemade jam and endless love. <3
This is why this recipe is so incredibly delicious:
- spelt flour – Compared to wheat flour, spelt flour has a little nutty taste and fits perfectly into this cake.
- brown cane sugar – This type of sugar tastes slightly like caramel and also contains some minerals and vitamins. Sugar is still sugar and unfortunately still not healthy. BUT the raw cane sugar is still a better alternative to the refined white sugar.
- grated almonds – You will find many recipes of this classic cake with hazelnuts. My Grandma’s Linzer Cake is made with almonds though. They have a less intense taste of their own and ensure a good balance of all ingredients.
- raspberry jam, or raspberry red currant jam. Best homemade. 🙂 If you have the possibility, then I strongly recommend to use a raspberry jam with red currants. And plenty of it. The acidity of the currants will slightly cancel out the sweetness of the cake. VERY delicious.
All you have to do is to mix the ingredients in a food processor. After an hour rest in the fridge, roll out 2/3 of the dough, spread with plenty (!) of jam and cover with the rest of the dough, cut into strips.
30 minutes later the dwelling smells of cinnamon and the Linzer Cake will fulfill your room. 🙂
If you like, you can also press the dough into a mould so that the edge is straight. I personally prefer the “rustic” look for this cake.