Spiced Plum Linzer Torte

Ingredients

• 170 gunsalted butter, softened
• 120 gicing sugar, sifted
• zest of 1lemon
• 2egg yolks
• 200 gplain flour
• 100 gground almonds
• 2 tspground cinnamon
• 1/4 tspground cloves
• 1/2 tspfine salt
• 650 gplum jam
• 2 tbspflaked almonds

Instructions

1. 1

   Cream butter and sugar

   Beat the softened butter, icing sugar and lemon zest in a stand mixer on medium speed until the butter looks pale, about 4 to 5 minutes. Scrape the base and sides of the bowl.

2. 2

   Add the yolks

   Beat in the egg yolks one at a time, mixing well after each addition.

3. 3

   Mix the dough

   Sift the flour into the bowl, then add the ground almonds, cinnamon, cloves and salt. Beat until combined, scraping down the bowl. The dough will be moist, so use floured hands to bring it into a ball.

4. 4

   Line the tin

   Divide the dough into two portions, about two-thirds and one-third. Wrap the smaller portion, shape it into a flat disc and freeze for 10 minutes. Press the larger portion over the base of the pan and up its sides until smooth.

5. 5

   Cut the lattice

   The chilled dough should be firm enough to roll without cracking. Flour both sides of the disc and roll it between sheets of parchment paper to about 25 cm (10 inches) across. Cut 10 strips, each about 1 cm (1/2 inch) wide, and refrigerate them until firm enough to lift from the paper. Keep any leftover dough.

6. 6

   Fill with jam

   Spoon 2 cups of plum jam into the pastry base and spread it evenly.

7. 7

   Arrange the lattice

   Lay 5 strips evenly spaced across the jam. Turn the pan 90 degrees and lay the remaining 5 strips over them. Press the strip ends into the pastry edge with your thumb and trim away the excess.

8. 8

   Finish the edge

   Use the leftover dough to form small sausage shapes and press them around the edge, making it about 1 cm (1/2 inch) thick. Sprinkle the flaked almonds over this thicker border.

9. 9

   Bake and cool

   Bake until the pastry is golden brown and the jam bubbles through the lattice. If the top browns too quickly, cover it loosely with foil. Leave the torte in the pan for 10 minutes, then transfer it to a wire rack and cool to room temperature. It can be served the same day or left overnight for the flavours to develop; serve with whipped cream or crème fraîche.

What is a Linzer torte?

A Linzer torte is an Austrian pastry traditionally made with a nut-rich dough and a layer of jam under a lattice top. Its name is associated with the city of Linz, and the contrast between tender pastry and fruit filling is part of its appeal.

This version uses ground almonds, cinnamon and cloves in the dough, with plum jam in place of a more usual red-fruit filling. The lattice lets the jam show through and gives the pastry room to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 5g protein, 55g carbs, 18g fat.

The plum jam and flour supply much of each portion's carbohydrate, while butter and almonds contribute most of the fat. The egg yolks and ground almonds provide some protein. Serve a slice with fresh fruit or alongside a lighter meal to balance the rich pastry.

Building the cinnamon dough

Butter and sugar: Creaming them with the lemon zest until pale helps make a smooth base for the dough. Scrape the bowl before adding the yolks so the mixture is evenly combined.

Almonds and spice: Ground almonds lend the pastry a tender, nutty texture, while cinnamon and cloves add warmth. The dough is moist, so flour your hands when gathering it into a ball.

Chilling and rolling the lattice

Firm dough: Freezing the smaller portion for 10 minutes makes it easier to roll and cut. It softens quickly, so work between floured sheets of parchment and return the strips to the fridge if they become difficult to handle.

Even strips: Aim for 10 strips about 1 cm wide. Chilling them until firm makes it easier to peel them from the paper without tearing.

Filling with plum jam

Smooth layer: Spread the jam evenly over the pastry base so the filling reaches the edges without leaving bare patches. The recipe calls for 2 cups from the 650 g listed in the ingredients.

Bubbling cue: During baking, the jam should bubble through the lattice while the pastry turns golden. If the top is colouring too quickly, loosely tent it with foil.

Shaping the pastry edge

Press the lattice ends into the pastry around the rim, then trim away the excess for a neat outline. Use any remaining dough to build up the edge to roughly 1 cm thick.

Flaked almonds: Sprinkle them over the thicker border before baking. They add a crisp finish around the outside of the torte.

Cooling and serving

Let the torte stand in its pan for 10 minutes before moving it to a wire rack, then cool it to room temperature. This gives the pastry time to settle before slicing.

The torte is good on the day it is baked, and resting it overnight allows the flavours to develop further. Serve with whipped cream or crème fraîche for a cool, creamy contrast.

Recipe notes & tips

• Scrape the mixing bowl after creaming so no butter is left unmixed at the bottom.
• Flour your hands well when gathering the moist dough.
• Roll the lattice dough between parchment sheets to make it easier to handle.
• Chill the cut strips until they lift cleanly from the paper.
• Cover the top loosely with foil if it browns before the jam bubbles.
• Cool the torte fully before serving for neater slices.

Variations

• Use another jam: Swap the plum jam for a smooth fruit jam you enjoy.
• Adjust the spice: Increase or reduce the cinnamon to suit your preference.
• Add citrus: Use orange zest instead of lemon zest for a different aromatic note.
• Change the nuts: Replace the flaked almonds on the edge with another type of flaked nut.
• Serve it simply: Offer the torte on its own or with crème fraîche instead of whipped cream.

Common mistakes to avoid

• Skipping the bowl scrape: Butter can remain at the bottom, so scrape the base and sides before mixing in the next ingredients.
• Handling soft lattice strips: They can break when lifted; refrigerate them until firm enough to peel from the paper.
• Using unfloured hands: The moist dough may stick, so flour your hands before shaping it.
• Leaving the jam uneven: Patchy filling can leave gaps beneath the lattice; spread it level across the base.
• Letting the top overbrown: If it colours too quickly, tent the torte loosely with foil while it finishes baking.

How to store

Keep the cooled torte covered at room temperature and eat within 2 to 3 days. For longer storage, wrap it well and freeze; thaw it before serving. The recipe gives no reheating instructions, and it can be served at room temperature.

Frequently asked questions