Gluten-Free Raspberry Linzer Cake
Today I am sharing my Holiday festive Gluten-Free Raspberry Linzer Cake. A classic Austrian dessert made with a perfectly sweet almond shortbread crust scented with orange zest, a layer of raspberry jam, lattice pattern shortbread topping and a dusting of confectioners sugar.
This Linzer cake is a melt in your mouth delicious gluten-free dessert!
Growing up in Europe, our Holiday desserts weren’t complete unless my mom made the classic Raspberry Linzer Torte. This year I wanted to re-create this delicious Austrian dessert into an easier gluten-free recipe with all the bells and whistles that I remember.
Gluten-Free Raspberry Linzer Cake – recipe details
You will find that this delicious gluten-free Austrian dessert recipe is easier to make than a gluten-free fruit pie. The gluten-free shortbread crust takes just minutes to whip up, so easy!
I used only two flours, almond flour and a gluten-free all-purpose flour blend, butter, sugar, eggs, vanilla, baking soda, and orange zest to make the shortbread crust.
The orange zest makes all the difference in flavour and is a must in this gluten-free shortbread crust. The only other ingredient you will need is a good quality raspberry jam, or sometimes I use apricot jam.
Once the shortbread crust is prepared, spread 2/3 of the dough in a pan, chill the remaining dough, then roll it out between two sheets of parchment paper and cut into strips. These strips are used for the lattice pattern topping.
The strips don’t have to be perfect. This Austrian dessert should have a rustic look. What I love about this gluten-free shortbread dough, it is super easy to work with.
the second layer
The second layer of this Linzer Cake recipe is the raspberry jam. Using a spoon, spread the jam over the shortbread crust. How simple is that? Then, top with the shortbread strips and bake.
Once the Raspberry Linzer Cake is cooled, you can add a dusting of confectioners sugar if you like. I add a pinch of cinnamon in my confectioner’s sugar for extra flavour.
One of the things I love about this Gluten-Free Raspberry Linzer Cake dessert is that it tastes better the next morning. The reason is, the raspberry jam soaks into the shortbread crust, making this dessert outstanding.
How to store Linzer Cake?
It is important to wrap the cake well, so it doesn’t dry out and store at room temperature. The cake will keep for up to one week. Another way to store this delicious Austrian dessert is by freezing it.
This gluten-free dessert can be frozen before or after baking. I often make two batches and freeze one before baking. Always bring the Linzer Cake to room temperature for 30 minutes before baking.
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