Raspberry Walnut Torte

My mother, Orpha Prather, made this wonderful raspberry walnut torte for special occasions when we were growing up. I remember her baking it for members of her book club when she hosted the group at our house or for a distinctive dessert at other social or family gatherings. It’s one of my all-time favorites! 

Mom remembers that the recipe came from a Pillsbury Bake-off Cookbook. I checked online to see if I could discover more of its history. While I didn’t locate the name of the bake-off winner who created it, the words “a ruby red dessert that will become a treasured recipe” were included with the version I found. I remember that phrase from the original recipe and couldn’t agree more!

Happy Mother’s Day, Mom! CJK

Raspberry Walnut Torte

(Orpha Prather)

Crust:

1 cup flour

1/3 cup butter

1/3 cup powdered sugar

Filling:

1 (10 oz.) pkg. frozen red raspberries, thawed and drained (reserve the juice)

3/4 cup walnuts

1 cup sugar

1/4 cup flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. vanilla

2 eggs

Raspberry sauce:

1/2 cup sugar

2 tbsp. cornstarch

1/2 cup water

Reserved raspberry liquid, about 1/2 cup

1 tbsp. lemon juice

Whipped cream or ice cream

Preheat oven to 350°F.

Combine the crust ingredients and press the mixture into the bottom of an ungreased 9 x 9-inch glass baking dish. Bake at 350°F for 15 minutes. Cool on a wire rack. When cool, spoon the berries over the partially baked crust and sprinkle with the walnuts.

In a small bowl, combine sugar, 1/4 cup flour, salt, baking powder, vanilla and eggs. Beat on low until well blended. Pour the mixture over the walnuts. Return to the oven and bake for another 35 to 40 minutes or until golden brown. Cool on a wire rack. Cut into squares when ready to serve.

In a small saucepan, combine 1/2 cup sugar and cornstarch; add water and reserved raspberry liquid. Heat, stirring constantly, until thickened and clear. Stir in the lemon juice.

Serve warm over torte squares topped with whipped cream or ice cream.

Yield: 9 servings

A note from Carol: If the raspberry liquid does not yield 1/2 cup, add water to it until it measures that amount.

This dessert, including the sauce, can be made a day ahead of time. Warm the raspberry sauce before serving.