Vegan Linzer Torte

Ingredients for 1 servings:

• 200 g almonds or hazelnuts, ground
• 200 g flour
• 1 pinch of baking powder
• 200 g margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 orange(s), organic, juice and grated peel
• 1 jar cranberries (300 – 350 g)
• 1 tbsp powdered sugar
• 1 pinch(s) cinnamon powder

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 45 minutes; Total time approx. 2 days 1 hour 5 minutes

Tart and fruity, with orange and cranberries, tastes good even for non-vegans!

Grate the orange zest and squeeze out the juice. Combine all the dough ingredients in a large bowl, initially adding only 2 tablespoons of the orange juice. Knead with your hands until you have a smooth dough. If the dough is too dry, add a little more juice; if it’s too soft, knead in a little more flour. Chill the dough for 20 minutes. Then line the bottom of a round springform pan (26 cm in diameter) with baking paper and grease the sides. Knead 2/3 of the dough into the pan, forming the edges about 2 cm high. Spread the cranberries over the dough. Roll out the remaining third of the dough on a floured surface and cut into strips. Brush the edge of the cake with a little water, place the strips on top of the cake to form a lattice, and press down lightly on the edges. Or, something easier: use cookie cutters to cut out shapes and place them on the filling. Bake in a preheated oven at 180°C for about 40-45 minutes. After cooling, the cake is best wrapped in foil and left to rest in a cool place for 2-3 days. This will make the dough nice and crumbly and allow the flavors to develop better. Before serving, mix 1 tablespoon of powdered sugar with a pinch of cinnamon and dust the cake lightly with it (through a tea strainer). This Linzer torte has a tart, fruity flavor that’s not too sweet. Tips: You can use either ground almonds or hazelnuts; hazelnuts give the cake a stronger flavor. Depending on the region, a teaspoon of unsweetened cocoa powder (baking cocoa) is kneaded into the dough, which is also delicious. I always use jarred cranberries, which are already thickened like jam (mine contains 330 g). Instead of the orange, you can also use 1 packet of orange baking powder and 1-2 tablespoons of orange liqueur.