WALNUT TORTE WITH RASPBERRY JAM & BROWN SUGAR NUT TOPPING
1 1/2 c. walnuts, finely grated
1/3 c. flour
1/4 c. sugar
3/4 stick butter (3 oz.), room
temperature
3/4 c. raspberry jam
3 eggs
1 1/4 c. brown sugar
1/2 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 c. walnuts, chopped
In large bowl of electric mixer, beat together grated walnuts, flour, sugar and butter until blended. Pat dough evenly on bottom of lightly buttered 10 inch springform pan. Spread raspberry jam over dough. Beat eggs with remaining ingredients until blended. Pour egg mixture into the crust. Bake in 350 degree oven for about 35-40 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool in pan. Sprinkle with a dusting of powdered sugar to decorate. Serves 12.