Linzer Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

4 g
124 mg
23 g
7 g
2 g
71 mg

½ cup whole-wheat pastry flour
¼ cup all-purpose flour
½ tsp aluminum-free baking powder
½ tsp sea salt
½ cup hazelnuts
2 Tbsp 2% milk
2 Tbsp canola oil
1 tsp pure almond extract
4 lg eggs
¾ cup cane sugar
⅓ cup raspberry preserves
1 Tbsp powdered sugar
Fresh raspberries for decoration (optional)

  1. Preheat oven to 325F. Lightly coat two 9-inch round cake pans with canola oil spray and lightly dust with flour.
  2. In a small bowl, whisk together flours, baking powder and salt. Set aside.
  3. Grind hazelnuts in a food processor until finely ground. Add milk, oil and almond extract and pulse to combine.
  4. Separate egg whites into a medium bowl and egg yolks into a large bowl. Beat egg whites with electric mixer on high speed until soft peaks form. Beat in ¼ cup of ¼sugar in a slow, steady stream. Continue beating until stiff peaks form.
  5. Beat egg yolks and the remaining ½ cup sugar until pale yellow and doubled in size.
  6. Gently stir the hazelnut mixture into the egg yolk mixture. Slowly add flour mixture and gently stir until mixed. Stir 1 cup of egg whites into the batter until combined. Gently fold remaining whites into the batter using long strokes until no white streaks remain.
  7. Divide the batter between the two prepared cake pans. Bake 18 to 20 minutes, or until lightly browned and center of the cake is done. Cool on a wire rack about 10 to 15 minutes. Remove from pan and place back on wire rack to cool completely.
  8. Place cake topside down on a plate. Spread raspberry preserves over top. Cover with second layer of cake, topside down. Sift powdered sugar over top. Decorate with raspberries if desired.