Walnut Torte with Raspberry Jam & Lemon Glaze by Stephenie Moyer

4 eggs
1 cup sugar
1 1/2 cups finely chopped walnuts
6 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla

3/4 cup seedless red raspberry jam, heated

Place first 6 ingredients in a large bowl and blend.

Pour batter into a greased 10-inch springform pan and bake in a 350 degrees F oven for 25 to 28 minutes or until a cake tester, inserted in center, comes out clean. (Do nut overbake, or cake will not be moist.) Allow to cool for 20 minutes, and then spread raspberry jam evenly over the top. Allow to cool completely.

Drizzle Lemon Glaze over the jam and in a decorative swirling pattern and allow some of the raspberry jam to show through. Run a little glaze down the sides. When glaze is set (about 1 hour), cut into wedges to serve. Serves 32. (This is a dense torte, so the wedges are smaller.)

Lemon Glaze

1 tablespoon lemon juice
3/4 cup sifted powdered sugar

Stir together all the ingredients until blended. Add a little lemon juice or powdered sugar until glaze is a drizzling consistency.

Options (I’ve had good responses with these options):
1) Substitute strawberry jam for raspberry jam.
2) Substitute preserves (strawberry or raspberry) for raspberry jam. This will mean that topping is slightly less smooth due to the fruit pieces in the preserves.