The Linzer Torte [Vegan, Gluten-Free]
This decadent recipe for linzer torte makes the perfect sweet treat to finish off any meal with or to serve with coffee. The rich shortbread-like cake is smeared with red currant jam to make an incredible combination of flavors. This cake will also be a show-stopper at any brunch you... Read More
Ingredients You Need for The Linzer Torte [Vegan, Gluten-Free]
How to Prepare The Linzer Torte [Vegan, Gluten-Free]
- Preheat the oven to 350°F.
- Line the pan with parchment paper.
- Prepare the flax seed egg mixing flax seed flour with your water. Let this stand for 5 minutes.
- Coarsely chop the almonds and roasted hazelnuts with a food processor.
- Sift the flour, add the almonds, the finely chopped hazelnuts, cinnamon, ginger, baking soda, salt, orange zest, and sugar. Mix them well to combine the ingredients.
- Separately, combine margarine, agave, cloves, and the flax seed egg.
- Blend them with an immersion blender until the cloves are completely crushed.
- Combine the dry ingredients to the liquid and mix it with your hands. The dough should have a texture similar to a shortbread. If you use a solid vegan butter or a full meal, you may need to add 1-2 tablespoons of non-dairy milk.
- Put approximately 2/3 of the mixture on the bottom of the pan. Push it up on the edges like a tart and cover the base with jam.
- Transfer the remaining dough into a pastry bag, with a round nozzle, and decorate the top of the tart as you like.
- Cover the edges with the flaked almonds and brush them with milk.
- Bake the cake at 350°F for 45-55 minutes. The surface will darken, but it does not blacken.
- Sprinkle the finished cake with coconut icing sugar (optional) and serve it warm or at room temperature.
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