Raspberry Walnut Torte

Name: Raspberry Walnut Torte
Ingredients: 1/2 cup butter, softened; 1/3 cup sugar; 1 egg; 1-1/4 cups all-purpose flour; 1 cup ground walnuts; 1 jar (12 ounces) raspberry preserves, divided; 4 eggs; 3/4 cups packed brown sugar; 2 cups sweetened shredded coconut; 2 cups chopped walnuts; 2 tablespoons all-purpose flour; 1/4 teaspoon baking powder; 2 to 3 tablespoons water

13 ingredients

1 steps

Ingredients

1/2 cup butter, softened
1/3 cup sugar
1 egg
1-1/4 cups all-purpose flour
1 cup ground walnuts
1 jar (12 ounces) raspberry preserves, divided
4 eggs
3/4 cups packed brown sugar
2 cups sweetened shredded coconut
2 cups chopped walnuts
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
2 to 3 tablespoons water

Directions

1

In a bowl, cream butter and sugar. Add egg; mix well. Add flour; mix until blended. Stir in walnuts. Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in. springform pan. Refrigerate for 1 hour. Spread 1/4 cup preserves over crust. In a bowl, beat eggs and brown sugar until light and fluffy. Combine coconut, walnuts, flour and baking powder; fold into egg mixture. Pour into crust. Bake at 350° for 1 hour. Cool; remove sides of pan. Thin remaining preserves with water. Spread over torte.