Margaret Fulton Favourites
Tanya Zouev and Armelle Habib

This Austrian cake is special and quite sophisticated but you don’t have to be a pastry cook to make it. If you can make an ordinary butter cake you can certainly make this.

It’s worthy of the best china. I get out my old art deco Bavarian tea and coffee service left to me by someone who understood the finer things in life. I could be in one of the grand coffee houses of Austria. How about an einspanner (black coffee with whipped cream and icing sugar) to go with it?


Quantity Ingredient
185g unsalted butter
1 cup caster sugar
1 lemon, rind grated
or 1/2 teaspoon vanilla essence
2 eggs
1 1/4 cups plain flour
1/2 teaspoon ground cinnamon
pinch salt
1 1/4 cups ground almonds or hazelnuts
1/2 cup Raspberry jam
sifted icing sugar, for dusting


  1. Preheat the oven to 160°C. Lightly butter a 23 cm springform tin and line the base with baking paper. Cream the butter with the sugar and beat in the rind or vanilla and the eggs, adding one at a time. Sift the flour with the cinnamon and salt and fold into the creamed mixture with the ground almonds until well mixed.
  2. Spoon one-third of the mixture into a piping bag fitted with a plain 5 mm tube. Spread the remaining mixture into the prepared tin. Gently spread the raspberry jam over the creamed mixture, leaving an edge of 1.5 cm free.
  3. Pipe a ring of mixture around the inside edge of the cake tin, then use the remaining mixture to pipe a lattice over the top, each strip about 2 cm apart. Bake for 30–40 minutes until golden and firm. Leave to cool in the tin a few minutes before removing the base from the tin and cooling the torte on a wire rack. The torte can be served warm or cooled, dusted with icing sugar.
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