Dee Dee's Raspberry Torte

Such a beautiful cake, who could resist having a slice?

Not me! or anyone else!

This cake disappeared in a flash.

The inside is oh so moist and buttery with just

the perfect hint of almond.

Hot out of the oven, the perfect golden brown!

Since I am always on the hunt for great new recipes, especially 

ones that are quick, easy, and don't require lots of 

special ingredients.  Having everything already on hand in the 

pantry makes it so much easier to putting something

together at the last minute.

Plus, it is a real crowd pleaser!

As Always,

ENJOY!

Recipe Source: The Baking Book by Linda Collister

Serves 8

BASE:

1 1/3 cups flour

1 tsp. baking powder

1/3 cup sugar

1/2 cup butter, room temperature

1 egg, beaten

1/4 cup raspberry jam

FILLING:

2/3 cup sugar

1/2 cup butter, room temperature

1/2 tsp. pure almond extract

2 eggs, beaten

2-3 Tbsp. sliced almonds for sprinkling

TOPPING:

1/4 cup raspberry jam

1/2 cup confectioners sugar

about 2 tsp. lemon juice

10 inch springform pan, greased

To make base, mix flour, baking powder and sugar, cut in butter until small crumbs form. Then add egg and mix until ingredients come together, knead to a shortbread like dough. 

Press dough evenly into bottom of pan, making an even layer. Spread jam over base and chill for 

10 minutes. 

Preheat oven to 350 degrees.

To make filling,use an electric mixer, beat butter, then add sugar and almond extract, mix. Add eggs, beat until light and fluffy. Spoon mixture over jam covered base. Sprinkle with sliced almonds.

Bake about 40 minutes. Let cool until the torte is firm enough to handle.  Remove it from the pan.

Spread jam over the top.  Mix confectioners sugar with lemon juice to make a smooth icing.  Drizzle over torte.  Serve warm or at room temperature, within 24 hours of baking.