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.
Servings Prep Time
16-20pieces 15minutes
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
16-20pieces 15minutes
Cook Time Passive Time
30minutes 1hour
Ingredients
  • 2cups spelt flour
  • 2/3cups brown sugar
  • 2/3cups Buttercold, cut in small pieces
  • 1 1/4cups grated almonds
  • 2small organic eggs
  • 1tsp baking powder
  • 2tsp cinnamon
  • 1tsp vanilla extract
  • 1pinch of salt
  • 1cup raspberry jampreferably mixed with red currant jam
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!