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Raspberry Walnut Torte Recipe
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Frozen raspberries||10 Ounce (Thawed, 1 Package)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2537 Calories from Fat 1272
% Daily Value*
Total Fat 144 g221.1%
Saturated Fat 64.1 g320.6%
Trans Fat 0 g
Cholesterol 664.9 mg
Sodium 1321.7 mg55.1%
Total Carbohydrates 307 g102.2%
Dietary Fiber 25.4 g101.7%
Sugars 252.2 g
Protein 31 g62.8%
Vitamin A 66% Vitamin C
Calcium 31.4% Iron 31.9%
*Based on a 2000 Calorie diet
In small bowl, combine 1 c.flour, confectioner's sugar & butter; blend well.
Press into bottom of ungreased 9 in.square pan.
Bake at 350 degrees for 15 minutes.
Drain raspberries; reserve liquid for sauce.
Spread berries over crust; sprinkle with walnuts.
In small bowl, combine eggs, sugar, 1/4 cup flour, salt, baking powder and vanilla at low speed.
Pour over walnuts.
Bake at 350 degrees for 35 to 40 minutes until golden brown.
Cut into squares.
Serve with whipped cream and raspberry sauce.