A delicious twist on the classic almond-rich Linzer Torte from Austria.

Ingredients

• 1 sheet frozen, pre-rolled butter flaky pastry, defrosted
• 175 grams butter, softened
• 1 cup caster sugar
• grated rind one lemon
• 2 eggs, lightly beaten
• 1¼ cups flour
• ½-1 teaspoon ground cinnamon
• 1½ cups ground almonds
• ¾ cup raspberry or other red jam

Method

1. Preheat the oven to 180ºC. Place the baking racks in the centre or just below in the oven. Line the base of a 20cm or 22cm square cake tin with baking paper and grease the sides.
2. Cut the pastry to fit the base of the tin. Refrigerate while preparing the filling.
3. Beat the butter, sugar and lemon rind together until very light and fluffy. Add the egg, a little at a time, beating well after each until the mixture is whipped in texture. Sift the flour and cinnamon together and fold into the creamed mixture with the ground almonds. Spread about three-quarters of the mixture on top of the pastry base.
4. Spread the raspberry jam on top. Fill a piping bag, fitted with a fluted nozzle, with the remaining cake mixture and pipe a lattice pattern on top of the jam. If you do not have a piping bag, use a small teaspoon to drop small dots of cake mix evenly on top.
5. Bake in the preheated oven for 35-40 minutes or until well risen and the centre is firm to the touch. Cool in the tin for 15 minutes before transferring to a cake rack. Serve dusted with icing sugar.