We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Linzer Torte (Oma's Rezept)

This is my mother's recipe for Linzer Torte. Not specifically a Christmas cake, but no Christmas was complete without this cake. (And it's the most delicious dough to be eaten raw ...)

Like this? Share it with your friends.

Report abuse


Flour 400g

Cocoa 24g

Margarine or Butter 320g

Sugar 320g

Hazelnuts or Almonds (ground) 320g

Cinnamon 10g

Cloves 2g

Egg 95g (about 2 small eggs or 1 extra large egg)

Kirschwasser 24g


Raspberry Jam for filling

Egg Yolk for glazing



Knead swiftly.

Let rest before shaping and baking.

Reserve some dough (roughly 1/4) for lattice decoration.

Roll out not too thin (about 6mm - 1/4in) and line your tin or tray. The dough will be very brittle.

Distribute jam on top, the amount depends on your taste (we like about 150g of jam on a 22cm tart).

Decorate with lattice.

Bake at 190°C for 30 to 40 min

This cake tastes best after about 3 weeks in storage.

PS. I weigh all my ingredients -  I beat the eggs and weigh in the amount required. In the UK large eggs are usually about 60g without shell.

The amount given should be enough for 2 tarts with 22cm diameter.

Added by: Juergen Krauss

Tags: Pastries

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.

Important note: Orders containing 10 sacks or more will generally be delivered by pallet.



Keep safe and well

The Shipton Millers