Gluten-Free Raspberry Linzer Cake

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Average Rating: 5 | Rated By: 8 users

Today I am sharing my Holliday 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 mouthwatering and so delicious.

 

linzer cake, gluten free

 

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.

 

Austrian dessert

 

Gluten-Free Raspberry Linzer Cake – the 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.

 

linzer cake

 

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.

 

liner cake

 

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.

 

linzer cake, gluten free

 

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.

 

gluten-free linzer cake

 

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.

 

linzer cake, gluten free

 

Three of my favourite Austrian dishes are Schnitzel, Stewed Red Cabbage with Apples, and Potatoes with Parsley and Garlic. And the dessert, this Gluten-Free Raspberry Cake. Enjoy!

Ingredients

  • 1 1/2 cups gluten-free all purpose flour with xanthan gum, or add 3/4 tsp. ( I used this GF flour)
  • 1 1/2 tsp. GF ground cinnamon
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Sea salt
  • 3/4 cup unsalted buttter, softened
  • 2/3 cup coconut or brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp. Pure vanilla extract
  • Zest of 1 orange
  • 1 1/4 cup (10 oz.) GF raspberry jam 
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    Instructions

  • Whisk together flours, cinnamon, baking soda and salt
  • 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
  • Add dry ingredients one third at a time, mixing each time with the butter mixture until combined. The dough will be sticky
  • 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
  • Preheat oven to 350 F
  • Spread raspberry jam evenly over the dough in the pan
  • 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.
  • Bake for 35 - 38 minutes until the pastry is lightly browned and the jam is bubbling
  • Cool, and dust with powdered sugar if you wish. Just before serving, cut into 16 squares
  • Leave a Comment

    9 Responses to Gluten-Free Raspberry Linzer Cake

    • Lisa. R December 7, 2020

      Thank you for this recipe!!!! I just made it and the cake turned out perfect OMG so so good!

      • Kristina December 7, 2020

        Thank you

    • Katarina January 27, 2021

      O M G
      This is a recipe I am sentimentally thrilled to have

    • Buffy Reed October 15, 2021

      made this yesterday, I used plum jam, the cake turned out perfect. Thank you!

      • Kristina October 15, 2021

        sounds delicious Buffy, thanks for sharing.

    • kara October 19, 2021

      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 October 19, 2021

        Hi Kara, I would use coconut butter, it should work.

    • kara October 19, 2021

      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 October 20, 2021

        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.

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