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| Jamieson House, Poynette, WI |
I went to this restaurant decades ago. It was a bed and breakfast upstairs and wonderful Victorian restaurant downstairs. I was working in Portage as a paralegal and office manager. My boss' nephew asked me out and took me to this place. Dinner was a pure delight. Everything meal offering was a delight and I never forgot it.
As far as I've been able to tell, Jamieson House has been closed since 2009, however they were featured in an issue of Victoria Magazine around the time Handsome and I were planning our wedding. I saved the article and recipes, and their Devonshire Cream became the dessert for our reception, instead of a wedding cake. We gave our venue the recipe, along with raspberries we'd frozen from our own garden to make into the topping. It was perfect for us, and I still make it from time to time.
When searching for a gluten-free dessert to make for last night's meal, I went back to my own recipe binders, thinking I might make Devonshire Cream. I decided to review the other recipes that were part of that magazine article and found a perfect dessert...Raspberry Torte. No flour whatsoever, so by its ingredient list it was a gluten-free dessert before people even thought about such things.
It was served last night and became an instant hit. Our daughter-in-law said it was her new favorite dessert. Our grandson wondered what I did to make it so moist, and I told him I simply followed the recipe. Because I know there are likely readers who also require (or prefer) gluten-free eating, I'm going to share this recipe with you. If you make it, I hope you'll let me know what you think.
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| Jamieson House Raspberry Torte Recipe. Click on the image to enlarge and save. |
