Walnut Raspberry Torte
This Walnut Raspberry Torte features a buttery shortbread crust, a layer of juicy raspberries, chopped walnuts, and a light cake topping — all baked in a simple 9×9 pan. Finish with a quick raspberry sauce and a dollop of whipped cream for a beautiful, old-fashioned dessert.
Walnut Raspberry Torte
Ingredients
- 1 cup flour
- 1/3 cup confectioners sugar
- 1/2 cup butter, softened
- 1 (10 oz) package frozen raspberries, thawed (reserve syrup)
- 3/4 cup chopped walnuts
- 2 eggs
- 1 cup sugar
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Raspberry Sauce
- 1/2 cup sugar
- 1/2 cup water
- Reserved raspberry syrup
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F.
- Mix 1 cup flour, confectioners sugar, and butter; press firmly into the bottom of an ungreased 9-inch square pan.
- Bake crust 15 minutes. Cool slightly.
- Drain raspberries (reserve syrup for sauce). Spread berries over crust and sprinkle with walnuts.
- Beat eggs, sugar, 1/4 cup flour, salt, baking powder, and vanilla until blended. Pour evenly over walnuts.
- Bake 35–40 minutes until golden brown. Cool completely and cut into 9 squares.
- Make sauce: combine sugar, water, and reserved raspberry syrup in a saucepan. Cook, stirring constantly, until thick and clear. Stir in lemon juice and cool.
- Serve squares with whipped cream and raspberry sauce.
Walnut Raspberry Torte FAQ
Can I use fresh raspberries instead of frozen?
Yes. Use about the same amount of fresh berries. For the sauce you may need to add a little extra water since you won’t have the reserved frozen syrup.
How do I know when the torte is done baking?
The top should be golden brown and the center set (about 35–40 minutes). Cool completely before cutting for neat squares.
How should I store Walnut Raspberry Torte?
Store covered in the refrigerator. Serve chilled or bring to room temperature briefly. Add sauce and whipped cream just before serving.