Linzertorte Recipe – American Measurements

Note: the Linzertorte, whose history goes back to the eighteenth century, should be made at least one or two days before it is served. The spices spread through the cake after baking, and it tastes better after one or two days. The cake can be saved for up to two weeks or even longer after baking (I have never pushed it).


For two cakes in average springforms (about 7 to 8 inches diameter), you need:

  • Ground almonds (or hazelnuts) – three cups
  • White flour – three cups
  • Butter (unsalted)- three sticks
  • White sugar – one and a half to two cups, to taste
  • One egg
  • Ground cinnamon – one tablespoon, to taste
  • Ground cloves – one teaspoon, to taste
  • A tiny bit of salt if you take unsalted butter, which I prefer
  • Two jars of really good strawberry or raspberry preserves

Mix all the ingredients in a large mixing bowl and knead until the dough holds together as one piece but is not too creamy. In the latter case, add some flour. If the dough does not want to hold together, you may want to add a little butter. But you should knead for quite a long time. Taste the dough from time to time. It must taste sweet and delicious.

Next, butter the springforms and place two big lumps of dough into each of them. Retain two smaller pieces of dough for the lattice work. Flatten the dough in the springforms and poke a few holes into the dough surface with a fork (so the baking does not make the whole dough rise up).

Cover the two cakes with jam. If you have used less sugar, you may want to make the layer of jam extra thick (good in any case). There is a historical-philosophical debate as to whether raspberry or strawberry jam is the legitimate choice. I usually make one cake with each, so people can decide which is better.

The latticework can be done according to individual taste. I make a simple grid (which is why may small brother called the Linzertorte “prison cake”).

Preheat the oven to 300-350 degrees Fahrenheit. Bake the cakes for a maximum of thirty minutes. Check after twenty minutes. The crust should not be getting really dark.

Enjoy! You may want to listen to Mozart’s Linzer Symphonie and drink some freshly brewed Viennese coffee with the cake. Remember: according to some government professors at Colby, the Linzertorte is not fattening at all if you take many small pieces in rapid succession. Also, the ingredients are all completely natural, and the fruit content of the marmelade is very good for you!

Raffael Scheck, March 2000

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