Note: This is a torte traditionally filled with raspberry jam from the Linz region in Austria.
1 1/2 sticks butter plus 1 tablespoon
1/2 cup sugar
1 tablespoon honey
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon Chinese Five Spice (cinnamon, nutmeg, allspice, clove, star anise)
1 egg
5 ounces of hazelnuts or almonds toasted and ground coarsely
1 3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1 cup raspberry jam (or your favorite type of jam)
¾ cup white chocolate chips (optional)
1. In a standing electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scrape down the sides and add egg. Mix again until well blended.
2. Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed.
3. Remove the dough from the mixer, wrap in plastic film and refrigerate for about 2 hours.
4. Butter the bottom and sides of a 9-inch cake pan. Remove dough from the refrigerator and divide in two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2-inch thick, forming a 12-inch circle. This will be for the
bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle.
5. For the top of the torte, use the second half of dough, roll it to 1/2-inch thick to create a 9-by-12-inch rectangle. Refrigerate both the top and bottom for about 20 minutes.
6. Remove from refrigerator and fill bottom half with ground nuts, raspberry jam and chocolate morsels.
7. Preheat the oven to 350 degrees F.
8. Form the dough into strips and in a lattice formation place on top of the filling.
9. Bake in oven for 30 to 35 minutes until golden brown.
Kay’s note: Instead of rolling out the dough and cutting strips, I roll the dough into long ropes and form a lattice with this. Much easier for blind bakers!