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Linzer-style rose hip torte
25 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 377
  • Fat about 23g
  • Carbohydrates about 36g
  • Protein about 6g
This is needed
This is needed for 8 piece
  • 80 g icing sugar
  • 100 g butter, soft
  • 1 pinch salt
  • 2 eggs
  • 1 organic oranges, use only a little grated zest
  • 1 tbsp walnut kernels
  • 140 g white flour
  • 200 g rose hip jam
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And that's how it's done
And that's how it's done
To make the sponge mixture, combine the butter, icing sugar and salt in a bowl. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Stir in the orange zest.
Grind the walnuts, add to the flour and stir into the mixture. Line the base of a spring form pan (approx. 26 cm in diameter) with baking paper, grease the rim. Transfer 2/3 of the mixture to the pan and smooth down. Stir the jam until smooth, spread over the cake base leaving a gap of approx. 2 cm all the way around. Transfer the remaining mixture to a piping bag with a serrated nozzle (approx. 14 mm in diameter) and pipe around the edge. Bake for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove the tin frame. Sprinkle with roughly chopped walnuts before serving.