Linzer-style rose hip torte


Total time: 1hr
Preparation Time: 25m

Servings
For 8 piece


Nutritional Information

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


Ingredients

  • 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

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Instructions

  • 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.

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Products used in this recipe

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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.


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