Raspberry Walnut Torte

READY IN: 1hr 40mins
Recipe by Outta Here

This is good during the winter, to bring memories of summertime berry harvests. Sauce recipe follows in directions.

Top Review by ThatKat

It's hard for me to rate this because I messed it up SO badly! The end result was actually really delicious, but it was more like a sugary warm fruit pudding... For the crust I split the flour and used 1/2 cup of Quaker Oats and subbed in some brown sugar. This might not have been so bad, but I forget to add the 1/4 cup of flour to the sugar/egg mixture. The top was firmed up from baking but when I cut inside, it was a molten, sugary, fruity mess. Sooo we're just calling it yumberry pudding, because it actually did taste great. The Oats and brown sugar gave some nice texture, I used mixed berries that were nicely tart and the sugar goo amped up the sweetness. My partner said, "It's unlike anything I've every had before..." After we stopped laughing, everyone went in for seconds and agreed that it was still delicious. Looking forward to trying it properly next time!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Combine 1 cup flour, confectioners’ sugar and butter; blend well.
  3. Press mixture into bottom of 9-inch x 9-inch pan. Bake for 15 minutes. Cool.
  4. Drain raspberries (reserve liquid for sauce). Spoon berries over cooled crust; sprinkle with walnuts.
  5. Beat eggs with sugar in a small bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder, and vanilla; blend well. Pour over walnuts.
  6. Bake at 350F for 30-35 minutes until golden brown.
  7. Cool and cut into squares. Serve with ice cream or whipped cream and sauce.
  9. Combine reserved berry juice with 1/2 cup water, 1/2 cup sugar and 2 tablespoons cornstarch, in saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Stir in 1 tablespoon lemon juice.

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