A classic Southern dessert, the Huguenot Torte is a rich, moist, and crustless cake packed with chopped apples and pecans. With very little flour, its texture is dense, gooey, and utterly delicious, especially when served with whipped cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 | Eggs |
| 1 1/2 Cups | Sugar |
| 4 Tablespoons | Flour |
| 2 1/2 Teaspoons | Baking Powder |
| 1 Cup | Apples, Chopped |
| 1 Cup | Pecans, Chopped |
Instructions
- Preheat your oven to 350°F. Grease a shallow 12-inch pan (or a 9x13 inch pan).
- In a large bowl, beat the eggs with an electric mixer until light and frothy. Gradually beat in the sugar.
- In a separate small bowl, whisk together the flour and baking powder. Add this to the egg mixture and blend well.
- By hand, stir in the chopped apples and pecans.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 35 minutes. The torte will be golden and set, but very moist inside.
- Let the torte cool in the pan while still warm before cutting it into squares.
- Serve with whipped cream.
Note
The recipe card suggests that brown sugar or cinnamon may be added to suit your taste!
