Linzer Torte Recipe – A Traditional Austrian Cake in Trieste

When you live abroad, you inevitably face periods where the nostalgia for your home country is unbearable. Beside browsing the photos of my home town stored on my pc, I alleviate my aching sense of homesickness preparing the traditional recipes of Trieste, the city where I’m from. The Linzer Torte is definitely one of those recipes I enjoy preparing, giving me a sense of belonging to Trieste.

This cake, considered to be the oldest cake in the world, is a true Austrian classic that became a traditional cake in Trieste, the most Austro Hungarian city in Italy. In the lavish city’s cafes it’s often served with a big dollop of whipped cream and dusted with confectioners’ sugar.

Are you looking for other tart recipes? Here you can find one of our favourite 🙂


Linzer Torte

Total time: about 1h 20 min
Linzer Torte Recipe – A Traditional Austrian Cake in Trieste


  • 250 g (9oz) butter, diced 
  • 250 g (9oz) flour 
  • 125 g (4oz) icing sugar 
  • 150 g (5oz) ground hazelnuts (or almonds) 
  • 1 egg 
  • 1 egg yolk
  • 1 tbsp ground cinnamon
  • A pinch of ground cloves 
  • A pinch of salt 
  • Lemon zest, to taste
  • 1 jar of Redcurrant jam for coating 
  • Flaked (or whole) almonds, to decorate


  • Place flour, ground hazelnuts, sugar, cinnamon, cloves, lemon zest and salt on a clean work surface. Add butter and the eggs. Knead quickly to form a smooth dough. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.
  • Pre-heat the oven to 180°C (356°F). Grease a springform cake tin (about 20cm diameter) and then dust with flour to prevent the dough from sticking.
  • Make the base of the Linzer cake with a little over half of the dough. Then spread the jam over it.
  • Use the remaining part of the dough to cut out thin strips. Arrange the strips crosswise in a lattice pattern. You can also crumble the remaining part of the dough and sprinkle the cake with it.
  • Then sprinkle with flaked (or whole) almonds to taste.
  • Bake in the pre-heated oven for 50 – 60 minutes. Take out the cake, leave to cool. Dust with icing sugar.
Linzer Torte Recipe – A Traditional Austrian Cake in Trieste

Tips: You can use other berry jam instead of redcurrant jam.

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