Raspberry Torte

Raspberry Torte

This is one of my all time favourite desserts.
I’m not a big dessert eater but if I could I’d probably eat it all of this by myself, the day it was made πŸ’•πŸ‘ŒπŸ»

Now, it is a raspberry torte but I know my sister has made it using rhubarb before and just the last time I made it we didn’t have any walnuts, nor pecans, so I substituted using almonds and macadamia nuts πŸ˜‚

And it was delicious!
So if you don’t have one of these main, flavour giving ingredients, chances are it’s substitutable πŸ˜‰πŸ˜‹

Good luck!

1 cup flour
1/3 cup icing sugar
1/2 cup butter or margarine, softened 
2 cups fresh or thawed raspberries
3/4 cup chopped walnuts
2 eggs
1 cup white sugar
Dash of salt
1/4 cup flour
1/2 tsp. baking powder
1 tsp. vanilla


1/2 cup cold water
1/2 cup white sugar
2 tsp. cornstarch
1/2 cup raspberry jam or juice from thawed berries (or both πŸ˜‰)

Combine the first three ingredients and blend well before pressing the mixture into a 9×13 pan.
Bake at 350 for 15 minutes.

If you thawed the raspberries, reserve the juice for the sauce before you spoon the raspberries and walnuts onto the baked crust.

In a small mixing bowl, beat the eggs with the sugar until light and fluffy.
Add 1/4 cup flour, baking powder and vanilla.
Blend well and pour over the berries and nuts.

Bake at 350 for 30-35 minutes, or until the top turns a light, golden brown.
Sauce directions:

Combine all of the sauce ingredients in a small pot.
Cook, stirring constantly until it has thickened.

Remove from heat and spoon the sauce over individual slices.



Serve the torte with the sauce, hot or cold!

We usually have the torte room temperature and then the sauce heated 😊

The guys generally like to add a large portion of whipped cream or ice cream (or both 😬) as well 😏

Let me know if you try it! πŸ˜„

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