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 ...)
Margarine or Butter 320g
Hazelnuts or Almonds (ground) 320g
Egg 95g (about 2 small eggs or 1 extra large egg)
Raspberry Jam for filling
Egg Yolk for glazing
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
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