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Raspberry Walnut Torte

 Raspberry Walnut Torte
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.
10-12 ServingsPrep: 20 min. + chilling Bake: 1 hour + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1-1/4 cups King Arthur Unbleached 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 King Arthur Unbleached 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

2 of 2

Raspberry Walnut Torte (continued)

Directions (continued)

  • 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.