Josée’s chocolatey “Linzertorte” with oranges and chili
As a small thank you for all the support she gave me and as an homage to my wonderful aunty Josée in Luxembourg, I made this special “Linzertorte”. My aunt loves every combination of acidity that is combined with chocolate, like candied oranges dipped in chocolate or even a piece of traditional “Sachertorte” with a side dollop of lemon curd (actually a surprisingly delicious combo!). I based this recipe on a recipe I had the pleasure of trying from Maria, who has a blog called “New Cakes on The Block”.
Quickly mix all ingredients (except the marmalade) and roll the dough into a ball. Wrap it in foil and let it rest in the fridge for at least 1 hour (I usually leave it overnight though!). Roll out 2/3 of the dough and place it in your baking dish with a 3 cm high crust on the sides. Spread the orange marmalade on the dough. Roll out the rest of the dough and cut into slices, then arrange as a grid on the marmalade. Fold the side crust over the grid as to hide the endings. Bake at 160-180°C for 45 minutes. Et voilà:)
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Shopping list (for 2 cakes)
- 150-200 g sugar (white or brown)
- 200 g ground hazelnuts (oder almonds)
- 200 g flour (white or whole meal)
- 1 -1,5 TL cinnamon
- 1 packet vanilla sugar
- 250 g butter (cubed, cold)
- 1 egg
- 4 Tbsp cocoa powder
- 0,5 Tsp chili powder (adjust according to your powder and your preferences)
- 2 glasses of orange marmalade( as unsweetened you can get, to fully develop the acidity)
