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Recipe: Want to remake Matt Tebbutt's Apricot Linze Cake?
"This is my view of the classic lattice pies that every bakery in Austria has: delicious crumbly pastries with sweet jam in between," the chef and Saturday's kitchen host Matt Tebout ( Matt Tebbutt) said.
"I prefer to use apricot jam instead of the traditional red currant because it is a bit sweeter."
175 g (6 ounces) plain (all-purpose) flour, plus extra dusting powder, a little cinnamon powder, a little clove powder, 40 g (1½ oz) caster sugar, 115 g (4 oz) unsalted butter, softened 2 medium-sized pieces Raised egg yolk, beaten 380 g (13½ ounces)) Apricot jam 6 tablespoons Raspberry jam ½ lemon peel and juice 8-12 whole white almonds
Serves: 2 tablespoons of icing sugar (candy) sugar (optional) mousse or single (light) cream
1. To make pastries, put flour, spices and sugar in a mixing bowl. Rub the butter with your fingertips until the mixture has the consistency of breadcrumbs. Add the egg yolks, stir well with a wooden spoon, and put the pastry dough together. Or, you can put flour, spices and sugar in a food processor, then add egg yolks and beans to mix the pastry dough. Wrap the dough with plastic wrap (plastic wrap) and let it cool in the refrigerator for at least one hour.
2. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
3. Cut off one-third of the frozen pastry and set aside to make the top of the grid.
4. Lightly sprinkle flour on the workbench, then roll the larger pastry to a thickness of 3 mm, and then use it to lay the thread on the 23-25 cm pie tin.
5. Make the top grid by rolling the preserved pastry to a thickness of three millimeters on a floured surface. Cut it into 12 strips 25 cm long and 1 cm wide.
6. Fill the pastry box with apricot jam and spread the pastry strips one by one to form a neat grid pattern. Trim the edges.
7. Put the raspberry jam, lemon zest and juice in a bowl, mix well, and then transfer to a piping bag equipped with a flat nozzle.
8. Pour the jam into the alternating squares at the top of the grid. Place a blanched almond as a decoration on each square of the grid now filled with jam. Bake for 25-30 minutes, or until the pastry is crisp and golden brown. Cool in the tank.
9. If you want to add a little flavor to the serving, you can sprinkle powdered sugar on the cake. Serve with homemade custard or single cream slices.
This weekend was filmed by Matt Tebbutt, Chris Terry, and published by Quadrile. Free now.
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