Raspberry Torte

You can substitute the raspberries in this recipe with strawberries or blueberries. For a great summer dessert, use a wild berry mix.


Ingredients

2 cups fresh raspberries
1/2 cup sugar
1/2 cup softened butter
1 cup flour
2 eggs
1 tsp. baking powder
1 tsp. milk
1/4 cup confectioner's sugar

Directions

Preheat oven to 350° and butter a 9-inch cake pan.

Using an electric beater, mix butter and sugar until well blended. Add flour, baking powder and eggs; blend thoroughly. Pour batter in buttered pan and evenly sprinkle raspberries on top. Bake for approximately 1 hour and until cake pulls away from sides of pan. Let cool for 20 minutes.

Turn torte out onto cake plate (raspberries side up). Combine confectioners sugar with milk and drizzle over raspberries.

Posted in Dessert Recipes

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