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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I like seedless raspberry, but any jam can be used in this recipe... Ingredients:
1 1/2 cups flour |
1 teaspoon baking powder |
1/4 cup brown sugar (packed) |
1 egg |
1 tablespoon milk |
1/4 cup white sugar |
1/2 cup butter |
1/4 cup seedless raspberry jam (approx) |
2 tablespoons butter |
1 cup sugar |
2 egg yolks |
1/4 teaspoon salt |
1 teaspoon vanilla |
1 cup chopped nuts |
2 egg whites |
Directions:
1. Beat the egg with the milk.
2. Blend the ingredients for the base, press in an 8 square pan and bake for 12-15 minutes at 375F.
3. Spread jam evenly over the base.
4. Blend all topping ingredients except egg whites.
5. Whip the egg whites until stiff and then fold into the topping mixture.
6. Spread over jam layer.
7. Bake at 350F until golden approx 20-30 minutes.
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