Raspberry Walnut Torte Recipe

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I get lots of compliments on this sweet treat filled with nuts and fruity flavor. It was a favorite at the tearoom I once operated.

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Raspberry Walnut Torte Recipe

Prep: 20 min. + chilling Bake: 1 hour + cooling

Yield: 10-12 Servings

20 60 80

Ingredients

1/2 cup butter, softened
1/3 cup sugar
1 egg
1-1/4 cups all-purpose flour
1 cup ground walnuts
1 jar (12 ounces) raspberry preserves, divided
FILLING:
4 eggs
3/4 cups packed brown sugar
2 cups flaked coconut
2 cups chopped walnuts
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
2 to 3 tablespoons water

Directions

In a bowl, cream butter and sugar. Add egg; mix well. Add flour; mix until blended. Stir in walnuts. Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in. springform pan. Refrigerate for 1 hour. Spread 1/4 cup preserves over crust. In a bowl, beat eggs and brown sugar until light and fluffy. Combine coconut, walnuts, flour and baking powder; fold into egg mixture. Pour into crust. Bake at 350° for 1 hour. Cool; remove sides of pan. Thin remaining preserves with water. Spread over torte. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 542 calories, 31 g fat (11 g saturated fat), 109 mg cholesterol, 158 mg sodium, 59 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Raspberry Walnut Torte in Country Woman Christmas Annual 1998, p42