This cake is one of my all time favorites. The original is called Linzertorte, but has flour and sugar. So my wonderful sister adapted this cake to a gluten free, grain free version. And let me tell you, it tastes just the same as the original Linzertorte.
If you like almonds and hazelnuts, this is the cake for you. It is as always very easy to make, although this time I used a hand mixer.
1 stick butter
1 cup ground hazelnuts
1 cup almond flour
3 large eggs
3/8 cup xylitol
1/4 tsp lemon peel
1 tbsp cinnamon
pinch of cloves
pinch of salt
1 tbsp baking powder
3 tbsp raspberry jam
Heat your oven to 350 F
Prepare a baking form: my sister used a 20 cm ‘Springform’, which is a baking pan that can be opened to get the cake out easier. I used a 9″ round silicone form.
1. With a hand mixer beat the butter with the xylitol until it is nice and creamy.
2. Add one egg at a time and beat until you have a smooth batter.
3. Add the nuts, lemon peel, cinnamon, cloves, salt and baking powder
4. Pour 2/3 of the batter into the baking form.
5. If the batter is quite soft (depending on the size of the eggs) you might have to mix the jam with a little bit of water, so you can easier spread it unto to batter.
6. Fill the rest of the batter into a pastry bag and make a grid across the cake and around the perimeter.
I baked mine for about 50 minutes at 350 F. After 30 minutes I covered the Linzertorte with aluminum foil and baked another 20 minutes.
Once the cake was done, I opened the oven door and let the Linzertorte cool in the oven.