Linzer Torte Cake Recipe

Linzer Torte Cake Recipe

My Austrian grandmother made this nutty jam-filled linzer torte only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine Australian
Calories 343 kcal


  • 2 cups all-purpose flour
  • 2 cups ground hazelnuts
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Dash ground cloves

  • 1 cup cold butter, cubed
  • 2 pic eggs, lightly beaten
  • 1 teaspoon grated lemon zest
  • 1-1/3 cups seedless raspberry jam
  • Confectioners' sugar, optional


  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
  • Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
  • Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
  • Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.


Nutrition Information:
  • 18g fat (8g saturated fat)
  • 57mg cholesterol
  • 145mg sodium
  • 44g carbohydrate (29g sugars
  • 1g fiber)
  • 4g protein
Keyword Linzer Torte Cake

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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