Raspberry Torte Recipe

Walnut Raspberry Torte

Nestled in the digital pages of this Cookbook website presents a timeless recipe for Walnut Raspberry Torte. This dessert, drawn from an old cookbook compiled about fifty years ago in a rural community, evokes the charm of homemade baking with its simple yet elegant layers of flavor.

The recipe begins with a buttery crust made from flour, confectioners’ sugar, and softened butter, pressed into a 9-inch square pan and baked briefly at 350 degrees. Thawed frozen raspberries are drained (saving the syrup for later) and spread over the cooled crust, topped with chopped walnuts. A light batter of eggs, sugar, flour, baking powder, salt, and vanilla is poured over the top and baked until golden brown. The result is a rich, nutty torte that serves nine, ideally accompanied by whipped cream and a homemade raspberry sauce.

The sauce itself is a quick stovetop creation: sugar, water, the reserved raspberry syrup, and a splash of lemon juice cooked until thick and clear. It’s the perfect tangy complement to the sweet, berry-filled layers.

What makes this special is its nod to culinary history. This site features quick and easy recipes from bygone eras, including links to notable contributions like Mrs. Gerald Ford’s Strawberry Blitz Torte from the White House around 1975 and a recipe from Mrs. Nelson Rockefeller, wife of the Vice President. Whether you’re a baking enthusiast or seeking nostalgic treats, this Raspberry Torte recipe is a straightforward invitation to recreate a piece of Americana in your kitchen.

Walnut Raspberry Torte Recipe

Instructions for Walnut Raspberry Torte Recipe

   Torte: in small mixer Bowl, combine 1 cup flour, confectioners sugar and butter, blend well. Press into bottom of ungreased 9 inch square pan. Bake for 15 minutes. Cool. Drain raspberries, reserve liquid for sauce. Spread berries over crust, sprinkle with walnuts. In small mixer Bowl, combine eggs, sugar, 1/4 cup flour, salt, baking powder and vanilla at low speed, blend well. Pour over walnuts. Bake 35 to 40 minutes until golden brown. Cool. Cut in squares. Serve with whipped cream and raspberry sauce. Serves 9. Raspberry sauce: In a small saucepan, combine all the ingredients except lemon juice. Cook, stirring constantly, until thick and clear. Stir in lemon juice. Cool.