| Prep: 30 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 20g | 9g | 34g |
| sugars | fibre | protein | salt |
| 20g | 4g | 6g | 0.2g |
Why I Love Austrian Vegan Linzer Torte
One of my absolute favorite desserts I’ve learned to prepare, with a delightful twist, is a time-honored Austrian specialty, the Vegan Linzer Torte. Rooted in a city named Linz in Austria, its traditional recipe, usually filled with black currant preserves, is much loved across the globe. Satisfyingly sweet, it is criss-crossed with a distinctive lattice design, finding a beautiful balance of whimsy and sophistication. However, today we take it a step further by putting a vegan spin on it while also making use of a radiant, red raspberry jam for filling.
A Tribute to Traditional Baking with a Modern Twist
While my heritage is rooted deeply in Italian-American cuisine, I still enjoy exploring beyond and incorporating different culinary traditions into my own cookery. My love for this vegan Linzer Torte began a few years ago, when I was inspired by the acclaimed Austrian chef, Yotam Ottolenghi. His progressive approach to vegan and vegetarian dishes, combined with his dedication to honoring original flavors and traditions, has certainly shaped my approach to this beautiful dessert.
Flavor Profile and Pairings
The Vegan Linzer Torte beautifully marries the crusty almond base with the mildly tart raspberry jam. The slight addition of the whole wheat flour brings a beautiful rustic quality to the pastry, while the hint of cinnamon and a whisper of cloves lend a homely, spiced quality. It’s a wonder how something so seemingly simple in its constitution can produce such complex layers of flavors on the palate.
This torte invariably reminds me of my own Italian Almond Tart, a similar almond based dessert that my Nonna would lovingly prepare. The Vegan Linzer Torte stands well on its own, much like the original version, but can also be paired with a beautiful vanilla oat milk gelato for a more indulgent treat.
I can guarantee, once you’ve sampled the Vegan Linzer Torte, you’ll join me in revisiting this recipe time and again. Whether you’re a long-time vegan, attempting to integrate more plant-based desserts into your diet, or simply a fan of a finely crafted slice of cake, this recipe will satisfy your cravings in the most delightful way.
As the saying goes, “Life’s short, eat dessert first,” and with a dessert like the Vegan Linzer Torte, you’ll certainly be tempted to follow through.
What You’ll Need
- 1/2 cup of raw almonds
- 1 cup of all-purpose flour
- 1/4 cup of whole wheat flour
- 1/4 teaspoon of cinnamon
- A pinch of ground cloves
- A pinch of salt
- 1/2 cup of vegan butter
- 1/4 cup of coconut sugar
- Zest of one organic lemon
- 1 tablespoon of vanilla extract
- 1/4 cup of almond milk
- 1/2 cup of raspberry jam
- Powdered sugar for topping (optional)
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9-inch tart pan and set aside.
Step Two
Blend the raw almonds in a food processor until they turn into a fine meal. This should take about a minute. Then, in a large bowl, combine the almond meal, all-purpose flour, whole wheat flour, cinnamon, ground cloves, and salt.
Step Three
In a separate bowl, beat together the vegan butter and coconut sugar until creamy. Then mix in the lemon zest and vanilla extract.
Step Four
Gradually add the dry ingredients mixture to the bowl with the butter-sugar mixture. Mix until the dough begins to come together, then gradually add the almond milk and continue blending until the dough forms. If the dough appears too dry, add a little more almond milk.
Step Five
Divide the dough in half. Press half of the dough into the bottom of the prepared tart pan. Spread the raspberry jam over the dough.
Step Six
Roll out the remaining dough and cut into strips or shapes to create a lattice or design on top of the jam. Press lightly into the jam.
Step Seven
Bake in the preheated oven for 35 to 40 minutes, or until the edges are lightly golden.
Step Eight
Remove the torte from the oven and allow it to cool completely in the pan on a wire rack. If desired, sprinkle powdered sugar over the top before serving.
