Linzer torte is a cake that originated in the Austrian city Linz probably around 1650. It is said to be one of the oldest cake recipes and very well known in Austria, Hungaria, Switzerland, Germany, and Tirol. Linzer torte is a crumby nutty dough that gets covered with marmalade and topped with a lattice of dough strips. Most people bake Linzer torte around winter.
Linzer Torte [Vegan]
- 2 cups spelt flour
- 1 cup raw cane sugar
- 1 cup vegetable butter, room temperature
- 2 1/2 cups grated almonds
- 1 teaspoon cinnamon
- 1 pinch of ground cloves
- 2 tablespoon cocoa
- 1 egg substitute (1 tablespoon soy flour and 2 tablespoons water)
- 2 tablespoons cherry brandy
- Mix all the ingredients except the egg replacer and the cherry brandy
- Then add the egg replacer and the cherry brandy and knead until smooth
- Cover the dough in a bowl and refrigerate for an hour
- Preheat oven at 360°F
- Press 2/3 of the pastry into the bottom of the baking pan forming a little rim on the sides
- Spread the marmalade over the pastry
- Roll out the rest of the pastry and cut it into strips for the decoration
- Lay the strips on top of the marmalade, forming a grid.
- Baste the grid and rim with soy milk or whipped cream.
- Bake for 35 minutes.