Linzer Cake

Ingredients

• 250 g spelt whole‑grain flour
• 125 g raw cane sugar
• 1 pinch salt
• 200 g Ground hazelnuts
• 40 g whole‑grain breadcrumbs
• 1 tsp cloves powder
• 1 tsp cinnamon
• 2 tsp Baking powder
• 1 tsp cocoa powder
• 0.5 Organic lemon
• 200 g butter
• 1 egg
• 200 g fruit spread (black currant jam)
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Mix the flour with raw cane sugar, salt, hazelnuts, breadcrumbs, cloves powder, cinnamon, baking powder and cocoa in a bowl.

2. 2.

   Rinse the lemon hot, pat dry and grate its zest finely. Add the lemon zest, butter pieces and egg to the flour mixture and knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

3. 3.

   Line a springform pan with parchment paper. Roll out about two‑thirds of the dough, place it as the base in the pan and lift a small rim. Spread the fruit jam over the dough base.

4. 4.

   Roll out the remaining dough, cut into strips and lay them in a lattice pattern over the jam. Bake the Linzer Cake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 35–45 minutes until golden brown.

5. 5.

   Remove the cake from the oven, let it cool slightly in the pan and then transfer to a cooling rack to finish cooling completely. Dust with powdered sugar before serving.