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My grandmother's linzer torte
Mia Kanner's Linzer Torte
My mother called today and asked if I still have her mother's recipe for linzer torte, because she wanted to share it with some people at her senior citizens' center, and I emailed it to her.
I have that recipe because when I asked Grandma and she said she didn't have it written down, I asked if I could come over, bake with her, and write down what she did, including the quantities of different ingredients. That was in her kitchen on Ocean Parkway, so before Grandpa died—that makes it at least 22 years ago now. I made copies of the recipe and sent them to my mother, brother, aunts, and cousins. Then I mislaid it and had to ask my Aunt Lea to send it to me.
My grandmother's linzer torte is a cake made from a mix of white flour and ground nuts; it resembles the "linzer tart" cookies sold in American bakeries only in the name. The basis of this recipe was probably something from a Viennese cookbook published about a century ago.
I''m posting this recipe in the hopes someone will bake and enjoy it, and to reduce the chances of it getting lost.
This recipe makes two eight- or nine-inch round cakes, and can easily be divided in half.
The cranberry filling:
1 bag cranberries
1 cup sugar
1 cup water
Mix the sugar and water in a saucepan, stirring to dissolve the sugar. Bring to a boil and add the cranberries. Mix well. Return to a boil, then reduce heat and cook ten minutes, stirring occasionally. Remove from heat and set aside.
Preheat oven to 350 degrees F (180 C). Grease two 8- or 9-inch round baking pans.
The dough:
1 cup bland vegetable oil (corn or canola is good)
2 eggs
1 cup sugar
2 1/4 cups flour sifted with 3 teaspoons baking powder
1/2 teaspoon cinnamon
1 tablespoon rum
8 ounces ground walnuts (this is what I always use), almonds, or filberts)
Beat the oil and eggs together well. Add sugar and beat well. Add the flour slowly, mixing as you go. Add the cinnamon and mix it in. Mix in the rum, then the ground nuts.
Knead until the dough no longer sticks to your hands. Either roll the dough out, or pat it into the baking pans with your hands. You should have some dough left over. Pour in the cranberry filling. Top with a criss-cross pattern of dough. Bake at 350 F for 30 minutes: the cake is done when a toothpick comes out clean.
My aunt said she "always thinks of the rum as the secret ingredient." I don't remember linzer torte tasting of rum, though my aunt says the recipe she sent around was taken directly from my printout, and I am considering omitting it.
This cake is vegetarian and parve, but not vegan.
This post is licensed under Creative Commons Attribution-ShareAlike.
My mother called today and asked if I still have her mother's recipe for linzer torte, because she wanted to share it with some people at her senior citizens' center, and I emailed it to her.
I have that recipe because when I asked Grandma and she said she didn't have it written down, I asked if I could come over, bake with her, and write down what she did, including the quantities of different ingredients. That was in her kitchen on Ocean Parkway, so before Grandpa died—that makes it at least 22 years ago now. I made copies of the recipe and sent them to my mother, brother, aunts, and cousins. Then I mislaid it and had to ask my Aunt Lea to send it to me.
My grandmother's linzer torte is a cake made from a mix of white flour and ground nuts; it resembles the "linzer tart" cookies sold in American bakeries only in the name. The basis of this recipe was probably something from a Viennese cookbook published about a century ago.
I''m posting this recipe in the hopes someone will bake and enjoy it, and to reduce the chances of it getting lost.
This recipe makes two eight- or nine-inch round cakes, and can easily be divided in half.
The cranberry filling:
1 bag cranberries
1 cup sugar
1 cup water
Mix the sugar and water in a saucepan, stirring to dissolve the sugar. Bring to a boil and add the cranberries. Mix well. Return to a boil, then reduce heat and cook ten minutes, stirring occasionally. Remove from heat and set aside.
Preheat oven to 350 degrees F (180 C). Grease two 8- or 9-inch round baking pans.
The dough:
1 cup bland vegetable oil (corn or canola is good)
2 eggs
1 cup sugar
2 1/4 cups flour sifted with 3 teaspoons baking powder
1/2 teaspoon cinnamon
1 tablespoon rum
8 ounces ground walnuts (this is what I always use), almonds, or filberts)
Beat the oil and eggs together well. Add sugar and beat well. Add the flour slowly, mixing as you go. Add the cinnamon and mix it in. Mix in the rum, then the ground nuts.
Knead until the dough no longer sticks to your hands. Either roll the dough out, or pat it into the baking pans with your hands. You should have some dough left over. Pour in the cranberry filling. Top with a criss-cross pattern of dough. Bake at 350 F for 30 minutes: the cake is done when a toothpick comes out clean.
My aunt said she "always thinks of the rum as the secret ingredient." I don't remember linzer torte tasting of rum, though my aunt says the recipe she sent around was taken directly from my printout, and I am considering omitting it.
This cake is vegetarian and parve, but not vegan.
This post is licensed under Creative Commons Attribution-ShareAlike.
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