Linzer Torte - One of the World’s Oldest Cake Recipes

A true classic and the perfect cake for a cozy afternoon coffee gathering.

Prep-Time: 30 minutes
Cook-Time: 45-60 minutes

INGREDIENTS 

• 200g all-purpose flour

• 200g almond flour (or other finely ground nuts)

• A small pinch of baking powder

• 125g–150g powdered sugar

• 200g butter, cold

• 1 egg

• 1 egg yolk

• 1 tbsp rum
  (e.g., 80% Stroh Rum)

• 1-2 tsp ground cinnamon

• 1/4 tsp ground cloves

• A pinch of salt

• Zest of 1/2 lemon

• 1 jar (~13 oz) low-sugar raspberry jam (or red currant jam)

• Almond slices (otional), for decorating

• 1 egg (for brushing)

• Butter to grease the spring form

UTENSILS

• Medium-sized springform pan

• Mixing bowl or work surface

• Plastic wrap

• Optional: Rolling pin & pastry cutter

Tip: For the best flavor, prepare the Linzer Torte 1–2 days in advance. 

Linzer Torte is not just a cake—it’s a piece of culinary history. Originating from the Austrian city of Linz, it is widely recognized as one of the oldest documented cake recipe in the world, with references dating back to 1653. Its rich, nutty shortcrust pastry, complemented by a raspberry or red currant jam filling and topped with a signature lattice, has made it a beloved classic. With its perfect balance of flavor and texture, Linzer Torte is a timeless dessert that has stood the test of centuries.

01
Heap the flour onto a work surface or into a large mixing bowl, cut the cold butter into small pieces, and crumble it with the flour between your fingers. Add the powdered sugar, almond flour (or other finely ground nuts). Incorporate the egg and egg yolk, then season generously with cinnamon, a pinch of cloves, a little salt, and lemon zest. Quickly knead into a smooth shortcrust dough, shape it into a ball, cover with plastic wrap, and let it rest in the refrigerator for about 30 minutes.

02
Preheat the oven to 356°F (180°C) and grease a moderately sized springform pan with butter. 

03 
Press a little more than half of the dough onto the bottom of the pan using your knuckles. Shape the remaining dough into several small rolls for the lattice and a thicker roll for the edge. 

04
Place the thicker roll along the edge of the pan and press it lightly into place. Then spread it evenly with the jam. Arrange the thinner rolls in a lattice pattern on top (for nicer shaping, you can also flatten the dough with a rolling pin and cut the lattice stripes with a a pastry cutter). Sprinkle with almond slices if desired.

05
Brush the lattice with beaten egg and bake in the preheated oven for 45–60 minutes, being careful not to overbake. Remove the cake from the oven, let it fully cool, and ideally let it rest for a day covered, to allow the flavors to develop. 

06
Serve with whipped cream and a cup of coffee or tea.