Raspberry Walnut Torte
Recipe: #12073
February 10, 2014
"This is good during the winter, to bring memories of summertime berry harvests. Sauce recipe follows in directions."
Original is 9 servings
Ingredients
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- SAUCE
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Nutritional
- Serving Size: 1 (168.2 g)
- Calories 431.4
- Total Fat - 18.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 73.4 mg
- Sodium - 261.2 mg
- Total Carbohydrate - 64.8 g
- Dietary Fiber - 2 g
- Sugars - 47 g
- Protein - 5.2 g
- Calcium - 45 mg
- Iron - 0.9 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Combine 1 cup flour, confectioners’ sugar and butter; blend well.
Step 3
Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
Step 4
Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
Step 5
Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
Step 6
Bake at 350F for 30-35 minutes until golden brown.
Step 7
Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
Step 8
TO MAKE SAUCE: Combine reserved berry juice with water, sugar and cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in lemon juice.
Tips
No special items needed.
1 Reviews
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