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This Gluten-Free Raspberry Linzer Cake is a classic Austrian dessert made with a sweet almond shortbread crust scented with orange zest, a layer of raspberry jam, lattice pattern shortbread topping and a dusting of confectioners sugar.
The Cake Layer
The texture of a Raspberry Linzer Cake is a crucial aspect of its appeal. The cake layer is typically soft and crumbly, with a tender, melt-in-your-mouth crumb. It’s made with almond flour, which contributes to its moist and slightly dense texture.
Raspberry Jam Layer
The layer of raspberry jam adds a luscious combination of sweet, tangy, and jammy consistency. This creates a contrast between the soft cake and the slightly sticky filling.
The Top Crust
The top crust is created with a lattice pattern, and has a delicate crispness, adding another layer of melt-in-your-mouth deliciousness.
Recipe Details for Gluten-Free Raspberry Linzer Cake
You will find that this delicious gluten-free Austrian dessert recipe is easier to make than most gluten-free cakes. 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.
Adding The Raspberry Jam
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 (powdered) sugar if you like. I add a pinch of cinnamon in my confectioner’s sugar for extra flavour.
Enhanced Flavor Overnight
One of the things I love about this Gluten-Free Raspberry Linzer Cake dessert is that it tastes even better the next day. The reason is simple: the raspberry jam has time to soak into the shortbread crust. As the jam melds with the buttery crust, it infuses each piece with a burst of raspberry sweetness, making this already outstanding dessert even more delicious.
Proper Storage Tips
It is important to wrap the cake well to prevent it from drying out and store it at room temperature. When stored correctly, the cake will keep for up to one week, maintaining its freshness and flavor.
Freezing Options:
Another way to preserve this delicious Austrian dessert is by freezing it. This gluten-free treat can be frozeneither before or after baking, offering flexibility in your preparation.
If freezing before baking, consider making two batches and freezing one for later use. When ready to bake, allow the Linzer Cake to thaw at room temperature for about 30 minutes before placing it in the oven. This ensures even baking and optimal texture.
Whisk together flours, cinnamon, baking soda and salt
2.
In a large bowl using an electric mixer, mix butter with sugar until fluffy, until the sugar has dissolved. Beat in eggs, vanilla and orange zest
3.
Add dry ingredients one third at a time, mixing each time with the butter mixture until combined. The dough will be sticky
4.
Line an 8 by an 8-inch baking pan with parchment paper. Spread approximately 2/3 of the batter on the bottom of the pan and pat it to make it even. Cover the remaining dough with plastic wrap and place the pan and the dough in the refrigerator for 40 minutes
5.
Preheat oven to 350 F
6.
Spread raspberry jam evenly over the dough in the pan
7.
Roll out the remaining dough between two sheets of parchment paper to 8 by 8-inch square. Cut into about 3/4 inch strips and lay across the top in a lattice pattern.
8.
Bake for 35 - 38 minutes until the pastry is lightly browned and the jam is bubbling
9.
Cool, and dust with powdered sugar if you wish. Just before serving, cut into 16 squares
Leave a Comment
Kristina
Try spreading them apart more Abby, I hope this helps.
Abby
It tasted divine and we loved it but the lattice on top spread so that you can hardly tell it is lattice. What can I do next tine (as I definitely plan to make it again) to make that lattice really show and not spread so much?
Kristina
you can, but the linzer cake will be dryer and more dense
Christina
Can you skip the almond flour and just use more gluten free flour?
Kristina
Hi Kara, I tested the link to the GF flour and it works for me, so strange. To answer your questions coconut flour is too absorbent and would make the cake too dry. However, you can try to use a 1 to 1 GF baking flour, and if it does not include xanthan gum, add as per recipe.
kara
Also, the link for the gf flour you us ees to be a dead link on my end, so would a blend of coconut flour and almond flour be ok or too dry ? I cannot do potatoes or corn due to their bulking properties. Any thoughts on that? No garbanzo or flax either. Had gallbladder out and can only tolerate certain ingredients when baking. Thanks!
Kristina
Hi Kara, I would use coconut butter, it should work.
kara
Can you use vegan butter to make this as well? I found no issues last time for an apple crmble, but the last recipe burned on me when it had not done so before. It said butter in the recipe, but can this be made paleo and vegan? Thanks! I can't use dairy since my gallbladder being gone will not tolerate it. Even a crepe, it's autoimmune now to any ingredients. Terrible. So yes, wanted to know if coconut butter or avocado based vegan would work in place of the recipe ingredient you have listed.
Kristina
sounds delicious Buffy, thanks for sharing.
Buffy Reed
made this yesterday, I used plum jam, the cake turned out perfect. Thank you!
Katarina
O M G
This is a recipe I am sentimentally thrilled to have
Kristina
Thank you
Lisa. R
Thank you for this recipe!!!! I just made it and the cake turned out perfect OMG so so good!
Kristina
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