When it comes to fall and winter desserts, my natural instinct is to go back to my roots in the Italian Alps, where local cuisine features a peculiar mix of Italian and Nordic elements. This cake - which is one of my all-time favourite since I was a kid - is no exception. <br /> <br />It's called Linzertorte, which literally means tart of Linz (Linz is an Austrian town), and it is originally from Austria but also common in the Italian region I come from, which is located at the southern border of Austria. In shape and concept, Linzertorte is very similar to an Italian crostata, with its fruit jam filling and its lattice top. But the dough is made with equal parts of flour and grounded hazelnuts and almonds, which make for an incredibly rich nutty flavour. The filling is traditionally red currants jam, but any berries jam would go well with this dough.

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