Raspberry and Lemon Torta
recipe by Tana Ramsey
1 stick unsalted butter, melted and cooled
2 cups raspberries
juice 1/2 lemon
1 cup turbinado (or granulated) sugar
1 1/2 cups plain flour
2 tsps baking powder
finely grated zest 1 unwaxed lemon
Preheat oven to 325 F. Butter an 8-inch round baking and line the bottom with parchment paper.
In a small bowl, add the raspberries and lemon juice.
In a small bowl whisk together the flour, baking powder and lemon zest.
In a medium sized bowl whisk the sugar and eggs until pale and thick.
Carefully fold in the flour mixture. Stir in the melted butter.
Spoon in the batter into your prepared baking pan and add the raspberries including juice on top.
Sprinkle the top with sugar. (I used turbinado sugar)
Bake for approximately 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Enjoy with a hot cup of tea or coffee! Maybe you have some time to catch up with an old friend and you can share stories while devouring this delicious raspberry torta!!
Thank you for coming by to say “HELLO” Hope you are having a wonderful week!!