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Raspberry Walnut Torte

Created by Mikekey on February 10, 2014

1/2 teaspoon baking powder
1 teaspoon vanilla extract
SAUCE
1 cup raspberry juice (reserved raspberry juice, may need more or less, depending on desired thickness)
1/2 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 cup granulated sugar

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.