Raspberry Walnut Torte & Sauce

Recipe Description

Recipe Ingredients

1 ¼ cups flour
1/3 cup confectioners’ sugar
½ cup butter
10 oz. package frozen raspberries, thawed
¾ cup chopped walnuts
whipped cream or ice cream
2 eggs
1 cup sugar
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla

Instructions

Combine 1 cup flour, confectioners’ sugar and butter; blend well. Press mixture into bottom of 13 X 9 X 2 inch baking pan. Bake at 350° for 15 minutes. Cool. Drain raspberries, reserving liquid for sauce. Spoon berries over crust and sprinkle with walnuts. Beat eggs with sugar until light and fluffy. Add salt, ¼ cup flour, baking powder and vanilla; blend with sugar until light and fluffy. Add salt, ¼ cup flour, baking powder, and vanilla; blend well. Pour over berries and walnuts. Bake at 350° until golden brown, about 30 to 35 minutes. Cool and cut into squares. Top with either whipped cream or ice cream and pour sauce over. Raspberry Sauce ½ cup water ½ cup sugar 2 tablespoons cornstarch 1 tablespoon lemon juice Combine water, reserved raspberry juice, sugar and cornstarch in sauce pan. Cook, stirring constantly, until thickened and clear. Stir in lemon juice; cool.