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.

Linzerschnitten nach Oma's Rezept

Linzerschnitten nach Oma's Rezept

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

Linzerschnitten nach Oma's Rezept

Linzerschnitten nach Oma's Rezept

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.

Linzerschnitten nach Oma's Rezept

Linzerschnitten nach Oma's Rezept

Linzerschnitten nach Oma's Rezept

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.

Linzerschnitten nach Oma's Rezept

You want some more cake (cause there’s never enough cake, right?)?
How about these recipes here:

moist pumpkin cake with cinnamon frosting

Moist Chocolate-Hazelnut-Cake with Pears | gluten-free

Rezept drucken
Grandma's Linzer Cake
My Grandma's Linzer Cake. THE BEST Linzer Cake you can imagine. Packed with cinnamon, almonds and raspberry jam. A real classic and incredibly delicious.
Linzerschnitten nach Oma's Rezept
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Keyword Cake, Kuchenrezept
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
pieces
Ingredients
  • 2 cups spelt flour
  • 2/3 cups brown sugar
  • 2/3 cups Butter cold, cut in small pieces
  • 1 1/4 cups grated almonds
  • 2 small organic eggs
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 1 cup raspberry jam preferably mixed with red currant jam
Keyword Cake, Kuchenrezept
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
pieces
Ingredients
  • 2 cups spelt flour
  • 2/3 cups brown sugar
  • 2/3 cups Butter cold, cut in small pieces
  • 1 1/4 cups grated almonds
  • 2 small organic eggs
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 1 cup raspberry jam preferably mixed with red currant jam
Linzerschnitten nach Oma's Rezept
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix flour, almonds, sugar, cinnamon, baking powder and salt in a bowl. Put the dry ingredients, butter (cut into small pieces), eggs and vanilla into a food processor and slowly turn up the speed. Mix for a few seconds until the ingredients have combined. Do not overmix.
  2. Place the dough on a lightly floured work surface and form into a ball. Press slightly flat. This makes it easier to roll out the dough later. Wrap with cling film and refrigerate for at least one hour.
  3. Preheat the oven to 180°C / 355°F.
  4. Roll out two thirds of the dough into a rectangle (approx. 7-8 mm thick). Place on baking paper and spread generously with jam. Roll out the rest of the dough to the same thickness and cut into strips about 2 cm wide. Cover jam with the stripes in a grid pattern.
  5. Bake in the preheated oven for 30-35 minutes. Allow to cool to room temperature before serving. Sprinkle with a little bit of icing sugar if desired. Enjoy!

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