Walnut Raspberry Torte
Walnut raspberry torte is a vintage-style dessert bar with a buttery shortbread crust, a layer of berries, and a light cake topping finished with walnuts. Baked in a simple 9×9 pan, it slices neatly into shareable squares.
Save the raspberry syrup to make a quick stovetop sauce, then serve each square with a spoonful of sauce and a little whipped cream.
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
Pan: 9-inch square pan
Preheat oven to 350°F.
Instructions
- Crust: Combine 1 cup flour, confectioners sugar, and butter; blend well. Press into bottom of an ungreased 9-inch square pan.
- Bake 15 minutes. Cool.
- Drain raspberries and reserve liquid for sauce. Spread berries over crust; sprinkle with walnuts.
- Batter: Combine eggs, sugar, 1/4 cup flour, salt, baking powder, and vanilla; blend on low speed. Pour over walnuts.
- Bake 35 to 40 minutes until golden brown. Cool and cut into 9 squares.
- Raspberry sauce: In a small saucepan, combine sugar, water, and reserved raspberry syrup. Cook, stirring constantly, until thick and clear. Stir in lemon juice and cool.
- Serve with whipped cream and raspberry sauce.
FAQ
Can I use fresh raspberries instead of frozen?
Yes. Use a similar amount of fresh berries for the topping. For the sauce, you may need to add a splash of water since you won’t have the reserved frozen-berry syrup.
How do I know when the torte is done baking?
Bake until the top is golden brown and the center looks set (about 35–40 minutes). Let it cool before cutting for clean squares.
How should I store Walnut Raspberry Torte?
Store covered in the refrigerator to keep the fruit fresh. Serve chilled or let squares sit at room temperature briefly, and add sauce just before serving.