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Raspberry Walnut Torte
1 Hr 40 Mins
Diet Restriction
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Secret Ingredients
  • 1 1/4 cups flour, divided
  • 1/3 cup confectioners' sugar
  • 1/2 cup butter, softened
  • 10 ounces frozen raspberries, thawed
  • 3/4 cup walnuts, chopped
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°F.
  2. Combine 1 cup flour, confectioners’ sugar and butter; blend well.
  3. Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
  4. Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
  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.
  6. Bake at 350F for 30-35 minutes until golden brown.
  7. Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
  9. Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.
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