Linzertorte

Food is so much more than just a source of energy and nutrients - and while I’m sure there are some people who consider raw Broccoli 🥦 to be comfort food, for most, this is quite different.

A favourite of mine is Linzertorte. Despite its name, it is also quite popular in the part of Germany I grew up in - the former German Grand Duchy of Baden.

Like with all recipes, there are many different versions - some are very elaborate, others are quite straightforward, but almost all are delicious.

I thought it would be only appropriate to end the year with a recipe of one of my favourite foods. This version is from a very well-known cookery book which has been around for almost a century. It was intended to be used in schools and includes not just recipes but also a long section about food science and nutrition. It is surprising how much of this is still very valid.

Ingredients

• 250 g each of flour, unsalted butter, sugar and ground almonds

• One tbsp each of cinnamon and cocoa, a pinch of ground cloves

• 2 eggs (one for the dough, one for glazing)

• Jam

Recipe

1. Place the flour, ground almonds, sugar and spices on a board, make a well in the centre for one egg, then cut the butter into the dry ingredients using a large knife, repeatedly chopping through the mixture until it comes together into a dough.

2. Wrap the dough in cling film and let it rest for about 30 minutes in a cool - but not too cold - place.

3. Divide the dough in half.

   1. Use one half to line the base of a 28 cm springform tin.

   2. Roll a small portion of the remaining dough into a long rope and press it around the inside edge of the tin to form a rim.

4. Spread jam thinly over the base - raspberry, strawberry or redcurrant, all of these work well.

5. Use the remaining dough to create a lattice over the top.

6. Brush the lattice with beaten egg.

7. Bake at 200°C for about 50 minutes.

Thank you very much for reading Nutrition, Food & Health 🦛.