Having picked punnets and punnets full or raspberries from my allotment the other day, this recipe seemed a good idea to use a few of them up!
The recipe originates from Austria and is named after the city of Linz. It is made from a lovely cinnamon pastry filled originally with jam and covered by lattice strips. This is a very old recipe indeed, with the original recipe dating back to 1653.
It is quite a simple ‘cake’ to make, but tastes delicious.
- 115g butter
- 115g caster sugar
- 1 egg
- 175g plain flour
- 1/2 tsp ground cinnamon
- 150g ground almonds
- 350g fresh raspberries
- A little caster sugar to sprinkle over the fruit
- Icing sugar for sprinkling over the top before serving
- Cream the butter and sugar together until light and pale.
- Add the egg and mix again.
- Slowly add the flour, cinnamon and almonds until the mixture starts to come together.
- Using your hands bring the dough to a ball, wrap in clingfilm and put in the fridge for an hour or so The dough will be quite sticky. It reminded me of a cookie dough mixture rather than pastry.
- Preheat the oven to 180C (Fan 160C)/350F/Gas Mark 4.
- Using 3/4 of the dough either roll it out so it fits in a 20cm loose bottomed flan tin, or do as I did as I found the dough to be very sticky (it may have been that it was a very hot day when I made this), and placed the dough into the tin and using my fingers flattened the dough out and up the side of the tin (similar to how I would press shortbread into a tin).
- Spread the raspberries over the bottom of the dough and sprinkle with sugar.
- Using the remainder of the dough, roll this out and cut into thin strips and make a lattice pattern over the top of the raspberries. I didn’t weave my strips in and out of each other, as they kept falling apart, so instead they were just laid over the top of each other!
- Bake in the oven for approximately 25-30 minutes until the pastry is a pale golden brown.
- Allow to cool before removing from the tin. Just before serving sprinkle some icing sugar over the top.
I hope you enjoy this if you decide to make it. The pastry is delicious and I think next time I will mix the berries up and use some of the redcurrants and blackcurrants I have picked from the allotment, or maybe some of the gooseberries!