"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Raspberry Lemon Torte, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Grease 2 9 inch round cake pans and line with wax paper; grease and flour the paper. Prepare cake batter according to package directions. Stir in poppy seeds and lemon peel. Pour into pans and bake at 350 for 21-26 minutes. Cool for 10 minutes before removing from pans to wire rack to cool completely. Split each cake into 2 layers. Place one bottom layer on plate; top with half of the jam. Top with second layer, spread with 3/4 c frosting. Top with third layer and remaining jam. Top with remaining layer. Spread remaining frosting over top and sides of cake. Sprinkle with raspberries
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