The Original "Linzer Torte"
From an antique 1696 handwritten cook book in Austria
With an age of almost 300 years the Linzer cake is known to be the oldest renowned cake around the world. Who gave this cake its name and who really invented it, seems to stay a secret for ever. Legend has it that the German confectioner Konrad Vogl, who immigrated to Linz in 1823 and also become a honorary citizen of Linz, was the inventor of the original "Linzer Cake". But true is, that the "Linzer Torte" was already known under this name in the 17th century and Konrad Vogl only rediscovered this old recipe.
The recipe comes from an antique handwritten cook book of the year 1696 and the cake is made like this until today: Butter, almonds, sugar, flour and various spices were put together - incredients which are still used today.
Today the "Linzer Torte", light or dark, with or without almonds, but in any way "originally" made in Linz, is sent to different countries all over the world. In numerous pastry shops the "Linzer Torte" is still made according to the original recipe and is available for immediate tasting or purchase as a souvenir. Of course, the Linz cafes serve it with famous Austrian "Melange" (coffee). Gourmets say, that it tastes best with a dry Austrian white wine.
Recipe
Ingredients:
1/2 pound plus 4 tablespoons (2 1/2 sticks) sweet butter, at room temperature
1 cup granulated suger
1 1/2 teaspoons grated lemon zest
2 eggs
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cups blanched almonds, finely ground
2/3 cup rasperry preserves
Confectioner's sugar for dusting top
Instruction:
1. Preheat oven at 325 º F
2. Cream butter and sugar together until light. Add grated zest and eggs and mix well.
3. Stift flour, spices and salt together. Add flour mixture and almonds to butter mixture and blend throughtly.
4. Pat half of this mixture evenly into the bottom of a 9-inch false bottom tart pan. Spread preserves to within 1/2 inch of the sides.
5. Transfer remaining dough to a pastry bag and form a ring around the edge, then squeeze out a lattice crust and put on top.
6. Set on the middle rack of the oven and bake for 50 minutes, or until the lattice is evenly browned and the preserves are bubbling. Sprinkle top lightly with confectioner's sugar.
Best served after 1 or 2 days after the dough has softened a little.
Courtesy of Fremdenverkehrszentrale Linz City Tourist Board, Austria