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Linzer Torte

Linzer Torte

Nov 07, 2023

Karin Müller

There are few things that connect us more as humans as the food we share at celebratory events and spiritual occasions.

These delicious and lovingly prepared dishes and treats are often handed down to families over generations. They have the power to evoke deep emotions and conjure up memories deeply linked to our ancestors.

This devine recipe was handed down by my mother in law Zora and adapted to our dietary needs. It's simply delicious and the most asked for birthday cake and special occasion pudding in our house!

Serves 12 pieces


  • 140-150g honey/ brown demerara sugar, coconut sugar
  • 250g ground almonds
  • 200g flour, white or wholemeal spelt flour, gluten free flour (sieved)
  • 1 tbsp cacao
  • 1 tbsp ground cinnamon
  • 1 pinch cloves or mixed spice
  • 1 egg / chia egg
  • 200g salt free butter/ vegan margarine (at room temperature)
  • 2 tbsp Kirschwasser/ sweet wine/ blackcurrant juice (optional)




1.Blitz all the ingredients for the pastry together in a food processor or knead together to a smooth dough taking care not to over knead.

2.Wrap in a beeswax sheet or baking parchment and chill in the fridge for at least ½ hour or overnight.

  1. Preheat oven to 175*C or 345 *F or Gas Mark 3.
  2. Roll out half the dough to fit the bottom and half way up the sides of a greased 26cm Springform (loose bottomed round tin).
  3. Spread with ⅓ jar sugar free or low sugar jam- raspberry, blackcurrant, strawberry or a mix all work well.
  4. Top with 100-200g frozen or fresh seasonal berries- I love a mix of whatever I have in the freezer from the summer/ autumn harvest - strawberries (sliced if large), sour or sweet cherries, raspberries, red and blackcurrants, blueberries, blackberries.
  5. Carefully roll out the rest of the dough into a rough rectangle (don't worry if it crumbles a little, be patient :) 
  6. Cut into strips and use to make a criss cross lattice shape over the berries, finishing with a circle along the tins edge.
  7. If some of the strips break on transfer, simply gently press the bits together.

10.Bake at 175 degree celsius for 20-35 min until the dough gets slightly golden brown edges and the filling begins to bubble.

11.Cool on a wire rack before removing the side of the tin.

Serve with freshly whipped dairy or vegan cream, ice cream or yoghurt.