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Desserts

Alexander Torte (Aleksandra Kūka)

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30 min
Prep
14 min
Cook

Ingredients

  • 300 g (2 1/2 cups) plain flour
  • 150 g (2/3 cup) cold butter, cubed
  • 100 g (1/2 cup) sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 300 g (1 cup) redcurrant or raspberry jam
  • 100 g (3/4 cup) icing sugar
  • 2 tbsp lemon juice

Method

  1. Rub the cold butter into the flour, baking powder and salt until the mixture resembles breadcrumbs.
  2. Stir in the sugar and egg, bringing the mixture together into a smooth dough. Wrap and chill for 30 minutes.
  3. Divide the dough into two portions and roll each into a rectangle roughly the size of your baking tray.
  4. Bake each layer separately at 190°C (375°F) for 12-14 minutes until lightly golden; cool completely.
  5. Spread the jam over one baked layer, then place the second layer on top and press gently.
  6. Whisk the icing sugar with lemon juice until smooth, then drizzle decoratively over the top.
  7. Rest for at least 1 hour before slicing into squares or bars.

Introduction: Named in honour of a 19th-century royal visit, Aleksandra kūka is a beloved layered shortcrust torte filled with tart berry jam and finished with a simple sugar icing drizzle.

Cultural Background: Named in honour of a 19th-century royal visit, Aleksandra kūka is a beloved layered shortcrust torte filled with tart berry jam and finished with a simple sugar icing drizzle. It appears in bakery windows across Latvia and at nearly every celebratory gathering, prized for its crumbly texture and bright fruit filling.

Tips: Keep the butter cold and handle the dough minimally for the most tender, crumbly crust.

Variations: Use apricot or plum jam in place of redcurrant for a different fruit note.

Storage: Store in an airtight container at room temperature for up to 4 days.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: Why did my crust turn out tough rather than crumbly?

A: Overworking the dough develops too much gluten; mix just until it comes together.

Q: Can this be made gluten-free?

A: Yes, a 1:1 gluten-free flour blend can generally be substituted with good results.

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