- 250 g butter
- 200 g finely ground spelt flour
- 100 g buckwheat flour
- 300 g ground almonds or walnuts
- 2 tsp cream of tartar
- 2 tsp cinnamon
- ½ tsp powdered clove
- 120 g sharkara
- A pinch of salt
- Juice and rind of a half lemon
- 3 tbsp cold, carbonated water
- 200 g firm plum or currant marmalade
Our Austrian Ayurveda chef Heide Maria Vendler, shows you how to refine a classic Linzer Cake with spelt and buckwheat flour. Instead of simple plum puree, she recommends the so-called "Powidl", a highly concentrated puree made from plums from her home country, which does completely without added sugar. Depending on your taste, you can also prepare the Linzer Cake with redcurrant jam. We wish you much success and bon appétit!
Mix together flours with cream of tartar, spices and salt. Cut the butter into small cubes and rub it into the flour with your fingertips. Mix in the remaining ingredients and knead quickly into a semi-solid dough. Let the dough rest for a half hour.
Line a cake pan (with a diameter of 24 cm) with parchment paper and press ¾ of the dough into the pan. Spread the marmalade atop the dough, leaving a narrow border of ½ cm at most. Shape the remaining dough into thin rolls and first trim the border with them. Form a crisscross pattern with the remaining rolls of dough. Bake the cake at 180oC with top and bottom heat for 45 minutes, and test for doneness with a toothpick. The texture will be more moist if you let it sit for a day.