"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Raspberry Walnut Torte Recipe

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This recipe for Raspberry Walnut Torte, by , is from The Ultimate Donovan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Wyer


1 1/4 cup flour
1/3 cup confectioners' sugar
1/2 cup soft butter
10-oz package frozen red raspberries, thawed
3/4 cup chopped nuts
2 eggs
1 cup sugar
1/2 tap salt
1/2 tsp baking powder
1 tsp vanilla extract
whipped cream or ice cream

Combine 1 cup flour, confectioner's sugar and butter; blend well. Press mixture into bottom of 13x9-inch pan. Bake at 350o for 15 min. Cool. Drain raspberries, reserve liquid for sauce. Spoon berries over crust; sprinkle with walnuts. Beat eggs with sugar in small mixing bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder and vanilla; blend well. Pour over walnuts. Bake at 350o for 30 to 35 min. until golden brown. Cool. Cut into squares. Serve with whipped cream and sauce.

Raspberry Sauce
1/2 cup water
1/2 cup sugar
2 tbl corn starch
1 tbl lemon juice

Combine water, reserved raspberry liquid, sugar and corn starch in saucepan. Cook, stirring constantly, until thickened and clear. Stir in lemon juice; cool

Number Of Servings:
Number Of Servings:
9 to 12




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