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Cherry Linzertorte

As I said in my previous post I will be having guests for the next two weeks and whenever time allows, I shall try and visit a few friends each day.  I usually get up early in the morning when everybody else is fast asleep so that’s the time I will be probably visiting and even preparing a post, even if it takes a few days to prepare it.

Linzertorte originated from Linz, Austria and is a tart filled in with berries.  Whenever I used to visit Group Recipes, I would see this tart and envy how beautiful it looked.   The first time I made it was last year and  I made it with raspberry jam but it was a total failure.  This year instead of using raspberry jam I made my own cherry and apricot sauce, from some leftover fruit and on the day I made the tart, I had finished the cherry spoon sweet, so I used some of that to decorate the cake on top.  I will not be posting the cherry spoon sweet but I have updated last year’s post, as this year I made it with red cherries and used pickling lime.

To start with let me point out a few things about this recipe. The roasting of the nuts did not need to be roasted separately and the almonds needed more time than the hazelnuts. Next time I will do this tart again I will roast the almonds for fifteen minutes and then add the hazelnuts and roast them together for another fifteen minutes. Another thing which is better to be done is to roast the nuts from the previous day as you don’t want your kitchen to have the heat of the oven when rolling out the dough. I made the mistake and kept the oven on while the dough was chilling, so when it was time to make the lattice it was too hot in the kitchen.

The recipe is for a 25 cm baking tin and as my smallest is 28 cm I had to increase the dose, so next to the original recipe you will see the adjustments I made.

What I did is that I added one more egg, increasing the dose by 1/3 so all the other ingredients were also increased roughly by 1/3. The amount of salt, spices, lemon rind were increased by just a little bit. Although I had the vanilla essence on the table I forgot to add it but you can leave it out, as the base is very flavourful by itself. The baking time says 30 – 35 minutes. I know that my oven’s temperature is lower than the indication so although I had the temperature at 180 degrees, I baked the tart for 55 minutes.

Lizertorte – Recipe from Group Recipes

Preparation time: 15 minutes

Cooking time: 55 minutes

Serves: 10 – 12


Original Recipe

My Recipe


Cup (150 grams)

225 grams

Unblanched almonds


Cup (57 grams)

85 grams

Unblanched hazelnuts

1 ½

Cups (210 grams)

315 grams

All purpose flour


Cup (135 grams)

200 grams

Granulated white sugar

Zest of 1 large lemon




Ground cinnamon



1/8 +

Ground cloves



¼ +




½ +

Baking powder


Tbsp (195 grams)

250 grams

Cold unsalted butter, cut into pieces



Not added

Pure Vanilla extract

Not used

Confectioners’ Icing sugar for dusting



Cherry and apricot sauce


Cherries (spoon sweet)



Preheat the oven to 180 degrees C and position rack in the centre of the oven.


Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the outer skins begin to flake and crack. Remove from oven and place on wire rack to cool. Once the nuts have cooled, place in a food processor and process, along with 1/2 cup (70 grams) of flour, until finely ground.


Add the remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt, and baking powder and process until evenly combined.


Add the butter and pulse until the mixture looks like fine crumbs.


Add the 3 egg yolks and vanilla extract and pulse until the dough just begins to come together.


Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate.


Take the larger ball of dough and press it into the bottom and up the sides of a buttered 28 cm springform pan, pressing the dough about 1 inch up the sides of the pan.


Take the cherry and apricot preserves and spread them over the bottom of the crust. Remove the smaller ball of dough from the fridge and roll it between two sheets of wax paper into a rectangle about 28 cm by 15 cm.  With a sharp knife or fluted edged pastry wheel cutter, cut the dough into 10 – 1/2 inch wide strips. Using an offset spatula gently transfer the strips to the tart pan. (If the strips are too soft simply place them in the fridge for a few minutes until firm.) Lay five strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining five strips across the first five strips. Trim the edges of the strips to fit the tart pan.


Take the leftover scraps of dough and roll them into a long rope about 1/4 inch thick. Don’t worry if the rope breaks.  Just take the pieces of rope and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. Using a fork, press the rope into the edges of the bottom crust to seal the edges.


Bake the tart in a preheated 180 degree C oven for about 55 minutes or until the pastry is golden brown. Let the torte cool on a wire rack before unmolding.  Although you can serve this torte the same day as it is baked I like to cover and refrigerate it for a day or two before serving.


This torte will keep in the refrigerator for about a week.

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31 Responses

  1. I love linzer torte, it is one of my favourite thing to buy from the bekers here. Never made them at home, your look beautiful and yumm.
    ENjoy the the time with you guest.

  2. Cherry torte looks tempting..send me a piece pls..

  3. Looks gorgeous Ivy … not to mention delicious! I’ve never tried making a Linzer torte. Always envy them when I see them but have never set out to make one myself. I will use your recipe soon.

    maria’s last blog post..Keik me Tahini kai Banana–Tahini and Banana Cake with Chocolate Chip Streusel

  4. Wow, great job Ivy! Cherry and almond are one of those special combinations, and it looks like your guests are in for a real treat. They are toooo lucky 🙂

    Adam’s last blog post..Fitness Fun Friday #19

  5. Beautiful! I’d love to have a slice of that scrumptious Linzertorte!


    Rosa xoxo

  6. Ivy, this looks perfect. It’s always exciting when cherries are in season.

  7. It may be time to open a Kopiaste Bakery…your desserts are looking that good!

  8. Bravo Ivy!!! I deeply admire those of you able to create these beauties! Your cake is a blast!!!!!!

    Núria’s last blog post..Chicken, Pollo, Pollastre [Flickr]

  9. Thats looking so lovely Ivy…your cakes are so lovely and am sure your family enjoyed this again..:)

    Srivalli’s last blog post..Appey or Paniyaram with Jowar Flour ~ a quick and simple breakfast for Diabetics!

  10. Wow Ivy, what a beautiful creation. I love the idea of the cherry and apricot sauce. How delicious!

  11. The crumbled nutty crust with the satisfying cherry apricot filling….hmm…nothing can really beat it!

    Angie’s Recipes’s last blog post..Asparagus with Wolfberries in Stock

  12. What a beautiful tart!! Save one piece for me please…

  13. Ivy, I was on hiatus for a bit, but then I “re-found” you – what a lovely torte! I shall be back daily, I hope.

  14. Have fun with your house guests Ivy, this torte looks wonderful, I just bought my first red cherries of the season!

    Bunny’s last blog post..Flourless Peanut Butter Sandwich Cookies and Adopt a Blogger!

  15. This torte would never last a week in my fridge!! This is beautiful and I bet it’s just scrumptious!!

    Reeni’s last blog post..White Chocolate Cranberry Muffins

  16. Ivy the torte looks divine…I could have the whole thing by myself.

    Poornima’s last blog post..My Favorite Things Round-up Part1

  17. I know,that you make the best linzer torte.I love it.Even with full house you can do treats like that, and post . Wow Ivy, you are truly amazing

  18. My favourite “glyko” (there aren’t many) are Vissina and they are just fine by me in the cake with the spices you used. You should visit Vienna one day…enchanting city.

    Peter’s last blog post..Lady Fingers (δάχτυλα κυριών)

  19. I’ve only had linzer cookies and not a torte, but I’ve been meaning to make one. This version with the cherries looks incredible. I love cherries!

  20. Your tart looks fantastic! The cherry apricot sauce and the dough with the cinnamon and cloves sound delicious.

    lisaiscooking’s last blog post..Il Galletto Al Mattone

  21. A cherry linzer torte is one dream dessert that I’ve always wanted to make! It looks so gorgeous! I really would like to try to make it sometime soon!

    Natasha – 5 Star Foodie’s last blog post..Frozen Coffee Liqueur Soufflé

  22. this is my favourite austrian cake. bravo! I love it.

  23. Ivy, it looks just perfect! Linzer Torte is one of my favourite cakes, especially with redcurrant jelly. Yummie.

    Susa’s last blog post..Kotopoulo Kokkinisto

  24. Looks beautiful and delicious! Love your site.

    Crazy About Cakes’s last blog post..Strawberry Rhubarb Pastry

  25. Very nice way to prepare a classic. Wish me luck, as I’m also about to try making one myself 🙂

    Jude’s last blog post..Sourdough Flaxseed Rye Bread – Leinsamenbrot

  26. Dearest Ivy, sorry for not visiting lately. Been busy with some personal stuff.

  27. Looks divinely delicious. Love the way your “braided” the dough on top 🙂

    Jackie @ PhamFatale.com’s last blog post..Asparagus Risotto Recipe

  28. Vij

    Yummy one :-)looks so tempting ivy!

  29. Hello Ivy,
    This is my first time visiting your blog. It is a visual delight! I have bookmarked you and looking forward to your great recipes. Thanks!

    Priya’s last blog post..Penne with Tomato sauce, Vegetables and Cheese Casserole

  30. This looks gorgeous Ivy – cherry filling appeals to me.

    Cakelaw’s last blog post..South Bank Regional Flavours Event, Brisbane

  31. Amazing post. The pie/tart looks amazing and delicious. I can’t wait to try it.