Linzer Torte

Linzer torte is the oldest cake in the world with a written recipe — a buttery, nut-laden shortcrust tart filled with red currant jam and topped with a lattice of pastry strips. It is named after the Austrian city of Linz, and its recipe was first recorded in 1653. The combination of hazelnut shortcrust and tart, jewel-red jam, dusted with powdered sugar, has made it a Christmas favorite across Austria and beyond for nearly four centuries.

Why this recipe works: The crust is a rich shortbread made with ground hazelnuts or almonds, butter, sugar, and warm spices — cinnamon, cloves, and lemon zest. It is pressed into a tart pan, filled with red currant jam (or raspberry), and topped with a lattice of the same dough. Baked until golden, it is sturdy enough to hold its filling and rich enough to be a celebration cake.

Key ingredients

• Ground hazelnuts or almonds: the nutty crust.
• Butter and sugar: the richness.
• Cinnamon, cloves, and lemon zest: the warm perfume.
• Red currant or raspberry jam: the tart filling.
• Powdered sugar: the finish.

Tips for the perfect Linzer torte

Chill the dough before pressing it into the pan — it is soft and sticky, and cold dough is easier to handle. Use a good-quality jam with real tartness; the jam’s acidity balances the rich crust. Roll the lattice strips thin and lay them over the jam in a diamond pattern, pressing the edges to seal. Bake at 350°F until golden, 40 to 50 minutes. Cool completely before dusting with powdered sugar and slicing — it holds together best when fully set.

Variations and storage

Add a layer of ground almonds to the jam, or use apricot jam for a milder tart. Linzer torte keeps 5 days in a tin at room temperature and freezes well for 2 months — it is a cake built to keep, which is part of its Christmas charm.

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