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Raspberry Walnut Torte

I get lots of compliments on this sweet treat filled with nuts and fruity flavor. It was a favorite at the tearoom I once operated.
  • Total Time
    Prep: 20 min. + chilling Bake: 1 hour + cooling
  • Makes
    10-12 servings


  • 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


  • 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.

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