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Catholic Recipe: Linzer Torte

    INGREDIENTS

  • 1 cup butter
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 egg yolks
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoos salt
  • 1/2 teaspoon cloves
  • 1 cup ground nuts or almonds
  • 1 Tablespoon orange or lemon peel
  • Details

  • Serves: 6-8
  • Yield: 1 cake
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Austria, Germany

Also Called: Fruit and Spice Cake

This is another favorite birthday or nameday cake recipe in the Trapp family. This cake is a fruit and spice cake.

DIRECTIONS

Sift flour and baking powder together onto a pastry board. Add butter, sugar, egg yolks, orange or lemon peel, nuts, cinnamon, cloves, and salt. Mix by hand and chill. Pat 2/3 of dough into layer-cake tin and spread with a layer of currant preserve. Roll remaining 1/3 of dough into strips as thick as a finger. With this, form a lattice work on top of preserve. Bake in medium oven 350-375° F. until edges recede from sides.

Recipe Source: Around the Year with the Trapp Family by Maria Augusta Trapp, Pantheon Books Inc., New York, New York, 1955
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