Raspberry Walnut Torte
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Frozen raspberries||10 Ounce (Thawed, 1 Package)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
In small bowl, combine 1 c.flour, confectioner's sugar & butter; blend well.
Press into bottom of ungreased 9 in.square pan.
Bake at 350 degrees for 15 minutes.
Drain raspberries; reserve liquid for sauce.
Spread berries over crust; sprinkle with walnuts.
In small bowl, combine eggs, sugar, 1/4 cup flour, salt, baking powder and vanilla at low speed.
Pour over walnuts.
Bake at 350 degrees for 35 to 40 minutes until golden brown.
Cut into squares.
Serve with whipped cream and raspberry sauce.