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Raspberry Walnut Torte

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Ingredients
  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)
  Eggs 2
  Sugar 1 Cup (16 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
Directions

Torte:
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.
Cool.
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.
Blend well.
Pour over walnuts.
Bake at 350 degrees for 35 to 40 minutes until golden brown.
Cool.
Cut into squares.
Serve with whipped cream and raspberry sauce.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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