If nut cakes are your fancy, this is a little "treasure" you will enjoy often. The nut crust is like an old-fashioned cookie crust, topped with raspberry jam and covered with a tender nut layer. The Lemon Drizzle adds the perfect tartness.

Nut Cookie Crust:
3 ounces butter (3/4 stick), softened
1/2 cup sugar
1 egg
1 cup flour
1 teaspoon vanilla
1 cup chopped walnuts

1/2 cup seedless raspberry jam, heated

Cream butter and sugar until butter is light. Beat in egg, flour and vanilla until mixture is blended. Beat in chopped walnuts. Spread mixture on the bottom and 1/2-inch up on the sides of a buttered 10-inch springform pan and bake at 350° for 20 to 25 minutes or until crust is set. Spread heated raspberry jam on top.

Nut Cake:
3 eggs
1/2 cup sugar
1 1/2 cups walnuts, finely chopped
2 tablespoons flour
1/4 teaspoon baking powder
1 teaspoon vanilla

Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy. Stir in the walnuts, flour, baking powder and vanilla until blended.

Pour mixture into a prepared Nut Cookie Crust and bake in a 350° oven for 40 minutes, or until top is browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan.

When cool, swirl Lemon Drizzle on top in a circular and decorative fashion. To serve, cut into small wedges. Serves 12.

Lemon Drizzle:
Stir together 1/2 cup sifted powdered sugar with 2 teaspoons lemon juice until blended. Add a little sugar or lemon juice until glaze is a drizzling consistency.

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