![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=150){kind=logo}
![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=600){kind=logo}
Linzer Torte
2026 June 12
Our Austrian Ayurvedic chef, Heide Maria Vendler, shows you how to give a classic Linzer Torte a special twist using spelt and buckwheat flour. Instead of plain plum jam, she recommends ‘Powidl’ – a highly concentrated jam made from damson plums from her home country, which contains no added sugar whatsoever. Depending on your taste, you can also make the Linzer Torte with thick redcurrant jam. We hope you enjoy making it and wish you bon appétit!
Method
Mix the flour with the baking powder, spices and salt. Cut the butter into small pieces and rub it into the flour between the palms of your hands. Mix in the remaining ingredients and knead quickly to form a medium-firm dough. Leave the dough to rest for half an hour.
Line a 24 cm diameter cake tin with baking paper and press ¾ of the pastry into the tin. Spread the jam over the top, leaving a narrow border (max. ½ cm). Shape the remaining dough into thin rolls and use them to line the edge first. Use the remaining dough rolls to form a lattice. Bake the cake at 180 degrees (top and bottom heat) for approx. 45 minutes (test with a skewer). Leave the cake to rest for another day; this will make it moister.
Ingredients
- 250 g Butter
- 100 g buckwheat flour
- 2 Tsp cream of tartar baking powder
- ½ Gsp Ground Cloves
- A pinch Salt
- 3 Tbsp cold, fizzy water
- 200 g Fine spelt flour
- 300 g Ground almonds or walnuts
- 2 Tsp cinnamon
- 120 g Sharkara
- The juice and zest of half a lemon
- 200 g firm plum purée (‘Powidl’) or redcurrant jam (Konfitüre)
