Linzer-style rose hip torte

Total time: 1hr
Preparation Time: 25m

For 8 piece

Nutritional Information

Contains 377 Kcal, 6g Protein, 36g Carbohydrates, 23g Fat


  • 80 g icing sugar
  • 100 g butter, soft
  • 1 pinch salt
  • 2 eggs
  • 1 organic orange, use only a little grated zest
  • 1 tbsp walnut kernels
  • 140 g white flour
  • 200 g rose hip jam

View these products


  • To make the sponge mixture, combine the butter, icing sugar and salt in a bowl. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Stir in the orange zest.
  • Grind the walnuts, add to the flour and stir into the mixture. Line the base of a spring form pan (approx. 26 cm in diameter) with baking paper, grease the rim. Transfer 2/3 of the mixture to the pan and smooth down. Stir the jam until smooth, spread over the cake base leaving a gap of approx. 2 cm all the way around. Transfer the remaining mixture to a piping bag with a serrated nozzle (approx. 14 mm in diameter) and pipe around the edge. Bake for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove the tin frame. Sprinkle with roughly chopped walnuts before serving.
  • Tip:

    Replace the rose hip jam with another jam.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home