This is one of the best “make ahead”-cakes. It actually tastes even better if you prepare it two or three days in advance. The name “Linzer Torte” goes back to the tart’s origin: there is a town in Austria called Linz, where this tart is apparently from. I veganised this traditional cake a little – because who needs eggs in cake? I don’t!
I took this cake to my granddad’s birthday party – because obviously I couldn’t expect other people to make vegan cake for me, but of course I wanted a piece of cake, too (– yes, I like cake). And believe me: there were so many delicious looking cakes at the party, but this one was the first to be gone. The good old traditional cakes do go down well!
Printable recipe below!
Loose bottom pie dish, greased (the loose bottom is not a necessity, but highly recommended)
150 g flour
90 g sugar
1 sachet of vanilla sugar
½ tsp cinnamon
150 g ground almonds
150 g margarine (vegan)
300 g (raspberry) jam
3 tbsp water
- Mix together flour, sugar, vanilla sugar, cinnamon, almonds and margarine and create smooth dough. Wrap it in cling film and place it in the fridge for at least 30 minutes.
- Meanwhile grease your pie dish well.
- Separate the dough into two pieces: one quarter and three quarters. Use the larger amount to make the base: I simply put the dough in the pie dish and started flattening it with my hands, gently pushing it to and also up the edges.
- Mix the jam and the water in a bowl and fill this on top of your base.
Preheat the oven to 200°C.
- To make the ‘grid’, dust a flat surface with flour and roll out the leftover dough. Cut long stripes of dough with the width of about 1 cm. Now place these stripes onto the jam starting with one direction and finishing off with the other.
- Bake the cake for about 30 minutes at 200°C.
- You can finish off the cake with icing sugar before serving. But clearly this is optional.