Raspberry Walnut Torte
Indulge in the irresistible charm of a Raspberry Walnut Torte, a sophisticated dessert that marries the nutty richness of finely ground walnuts with the vibrant sweetness of raspberry preserves. Perfectly moist cake layers are delicately infused with vanilla and crowned with velvety whipped cream for a luxurious finish. This elegant treat is a delightful combination of textures and flavors, with fresh raspberries providing a visually stunning garnish. Ideal for special occasions or a decadent dinner party dessert, this torte is easier to create than it looks, thanks to its straightforward preparation. Whether served chilled or slightly warmed, the Raspberry Walnut Torte is sure to captivate your taste buds and earn rave reviews from your guests.
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Recipe Information
Ingredients
- 1.5 cups Walnuts
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1 cup Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Raspberry preserves
- 1.5 cups Heavy whipping cream
- 0.25 cup Powdered sugar
- 1 cup Fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
Place the walnuts in a food processor and pulse until finely ground but not a paste. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Fold in the ground walnuts and the dry flour mixture, alternating between the two in batches, until the batter is smooth and well-combined.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
While the cakes are cooling, whip the heavy cream and powdered sugar in a bowl until stiff peaks form. Chill until ready to use.
To assemble the torte, place one cake layer on a serving platter. Spread half of the raspberry preserves evenly over the top.
Spread a third of the whipped cream over the preserves, smoothing it evenly.
Place the second cake layer on top, and repeat the process with the remaining raspberry preserves and another third of the whipped cream.
Use the final third of the whipped cream to frost the top and sides of the torte, if desired.
Decorate with fresh raspberries on top for garnish, if using.
Chill the torte in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 50.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
