A Humane Turtle

Another thing I made for Global Village (see previous post) is a rendition of Linzertorte, a crumbly dough torte with a lattice design on top, named after the Austrian city Linz.

Here’s what I used:

• 250g flour
• 150g ground roasted hazelnuts
• 100g ground almonds
• 10g baking powder
• 150g sugar (typically powdered sugar, I used Muscovado sugar)
• 1/2 tsp cinnamon
• a pinch of clove powder
• 200g milk-free margarine
• egg replacer powder for one egg (in Norway, you can buy it at e.g. Rema1000 or Meny)
• jam (typically redcurrant; I used rosehip)

Mix the dry ingredients; then quickly knead in the margarine. (If you knead it for too long, the dough is going to break when you try to roll it out.) Put it in the fridge for half an hour or so.

Grease a cake pan. Roll out about 3/4 of the dough, and put it in the pan. Make the dough a little higher around the edge. Spread it a little with your fingers, if necessary. Then spread the jam over the dough, maybe half a centimeter high. Roll out the rest of the dough, cut it in stripes, and put the stripes in a lattice design on top of the jam.

Bake it at 180°C for 20-30min. The Linzertorte tastes best if you let it rest over night first. Enjoy!