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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. Ingredients:
1/2 cup butter, softened |
1/3 cup sugar |
1 egg |
1-1/4 cups king arthur unbleached all-purpose flour |
1 cup ground walnuts |
1 jar (12 ounces) raspberry preserves, divided |
filling: |
4 eggs |
3/4 cups packed brown sugar |
2 cups flaked coconut |
2 cups chopped walnuts |
2 tablespoons king arthur unbleached 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. Yield: 10-12 servings.
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