Linzer torte

Method

Cream softened butter and caster sugar together until pale and fluffy, approximately 4 minutes on medium speed. Add the egg yolk and beat until fully incorporated. Combine plain flour, ground almonds, cinnamon, cloves, lemon zest and salt, then fold gently into the butter mixture until a cohesive dough forms. Wrap in cling film and refrigerate for at least 2 hours. Preheat oven to 180°C fan. Divide dough in half; roll one portion between baking parchment to 3mm thickness and line a 23cm tart tin, trimming excess. Spread raspberry jam evenly over the base. Roll second dough portion to 3mm, cut into 1cm-wide strips using a pastry wheel, and weave into a lattice pattern over the jam, pressing ends to seal. Bake at 180°C fan for 25-30 minutes until golden brown. Cool in tin for 15 minutes, then transfer to a wire rack. Once completely cool, dust generously with icing sugar. Serve at room temperature.