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Linzer Raspberry Jam Cake Bars

Linzer Raspberry Jam Cake Bars

These linzer-style cake bars feature a tender spiced almond shortcrust dough layered with bright raspberry jam and finished with a classic lattice top. The bars slice beautifully after cooling and are ideal for a holiday dessert tray or afternoon coffee.

Prep: 35 min · Cook: 38 min · Total: 73 min · Serves: 8

Ingredients

  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 1.25 cups almond flour (finely ground)
  • 1 tsp lemon zest (finely grated)
  • 1 tbsp unsweetened cocoa powder (sifted)
  • 0.125 tsp ground cloves
  • 1 tsp ground cinnamon
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tbsp confectioners' sugar (for dusting)
  • 12 tbsp unsalted butter (softened)
  • 1 cup seedless raspberry jam (stirred until spreadable)
  • 1 each large egg (room temperature)
  • 1 tsp vanilla extract
  • 0.75 cup granulated sugar

Instructions

  1. Place a rack in the center of the oven, preheat the oven to 350°F (175°C), and line a 9-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on two sides for lifting out the bars.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat 12 tbsp softened unsalted butter and 0.75 cup granulated sugar on medium speed for 2-3 minutes, scraping the bowl once, until the mixture is pale, creamy, and slightly fluffy.
  3. Add 1 room-temperature large egg, 1 tsp vanilla extract, and 1 tsp finely grated lemon zest to the mixer bowl, then beat on medium speed for 45-60 seconds until the egg is fully incorporated and the mixture looks smooth.
  4. In a separate medium mixing bowl, whisk 2 cups all-purpose flour, 1.25 cups finely ground almond flour, 1 tbsp sifted unsweetened cocoa powder, 1 tsp ground cinnamon, 0.125 tsp ground cloves, 1 tsp baking powder, and 0.5 tsp fine salt for about 30 seconds until evenly combined with no cocoa streaks.
  5. Add the dry mixture to the butter mixture and mix on low speed for 45-75 seconds, just until a soft dough forms and no dry flour remains at the bottom of the bowl.
  6. Transfer about two-thirds of the dough, roughly 2 packed cups, to the prepared 9-inch square pan and press it evenly over the bottom with lightly floured fingertips or the flat bottom of a measuring cup until the surface is level and reaches all corners.
  7. Spread 1 cup stirred seedless raspberry jam over the dough with an offset spatula, leaving a 0.25-inch border around the edges so the jam does not bubble directly against the parchment.
  8. Place the remaining one-third of the dough between two sheets of lightly floured parchment paper and roll it with a rolling pin into a 0.25-inch-thick rectangle, about 9 inches long; if the dough becomes sticky, refrigerate it on a sheet pan for 8-10 minutes until firm enough to cut cleanly.
  9. Use a sharp knife or pastry wheel to cut the rolled dough into 0.5-inch-wide strips, then arrange the strips over the jam in a diagonal lattice pattern, pressing the ends gently into the bottom crust at the edges of the pan.
  10. Set the pan on the center oven rack and bake at 350°F (175°C) for 34-38 minutes, rotating the pan after 20 minutes, until the lattice is set, the edges are lightly browned, and the jam is bubbling gently in the openings.
  11. Remove the pan to a wire rack and cool the cake bars in the pan for 25 minutes, then use the parchment overhang to lift the slab onto the rack and cool completely for at least 1 hour so the jam sets and the bars cut neatly.
  12. Dust the cooled top with 1 tbsp confectioners' sugar, then use a sharp knife to trim the edges if desired and cut the slab into 8 bars, wiping the knife between cuts for clean slices.

Nutrition (per serving)

  • Calories: 540
  • Protein: 7 g
  • Fat: 26 g
  • Carbohydrates: 71 g
  • Fiber: 3 g
  • Sugar: 39 g
  • Sodium: 219 mg

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