LINZER BUNDT CAKE with JAM, soft dessert and quick for breakfast or snack to make in no time, idea for the whole family, without butter.
Simple and delicious, the linzer bundt cake is a dessert inspired by the typical Austrian tart with an almond shortcrust pastry flavored with cinnamon, filled with red fruit jam.
The recipe of the linzer bundt cake is the leavened cake version of this tart, a simple dough enriched with the typical ingredients of the linzertorte that you will surely like.
Fragrant with cinnamon, enriched with almonds or hazelnuts, it is truly delicious and perfect for dipping in milk or simply enjoying as an afternoon snack.
A simple bundt cake without butter, with oil in the dough, enriched with mixed berry jam for me, but you can obviously vary it as you prefer or with what you have at home.
Follow me in the kitchen today, there’s the linzer bundt cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 5 oz sugar
- 1 1/2 cups all-purpose flour
- 3/4 oz hazelnut flour
- 1/4 cup extra virgin olive oil
- 1/2 packet baking powder
- 1/3 cup milk
- 5 oz jam
- 1 pinch ground cinnamon
Steps
Beat the eggs with the sugar and a pinch of salt using an electric mixer until doubled in volume.
For the hazelnut or almond flour, just grind the nuts into powder with a tablespoon of all-purpose flour.
Gradually add the flours, baking powder, and cinnamon, alternating with the oil and milk, add the juice of half a lemon and finish mixing by hand or with the mixer on low speed.
Pour the mixture into a 8-inch or 9-inch bundt cake pan.
Add the jam by teaspoons, decorate with sliced almonds, and bake in a preheated oven at 350°F.
Bake for 30-35 minutes, alternatively you can avoid adding the jam by teaspoons and fill the cold cake by cutting it in half.
Bon appétit
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IDEA BY ARTE IN CUCINA
