Huguenot Torte
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 12 servings |
🔪 Key Equipment
- Large bowl
- Small bowl
- Electric mixer
- Wire whisk
- Shallow 12-inch pan or 9x13 inch pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Eggs | Large |
| 1 1/2 Cups | Sugar | Granulated |
| 4 Tablespoons | Flour | All-purpose |
| 2 1/2 Teaspoons | Baking Powder | Standard |
| 1 Cup | Apples | Chopped |
| 1 Cup | Pecans | Chopped |
Instructions
Step 1: Prep and Mix Base
- Preheat your oven to 350°F. Grease a shallow 12-inch pan or a 9x13 inch pan.
- In a large bowl, beat the 2 eggs with an electric mixer until light and frothy. Gradually beat in the 1 1/2 cups sugar until well incorporated.
Step 2: Add Dry Ingredients and Fruit
- In a separate small bowl, whisk together the 4 tablespoons flour and 2 1/2 teaspoons baking powder. Add this dry mixture to the egg mixture and blend well.
- By hand, gently stir in the 1 cup chopped apples and 1 cup chopped pecans until they are evenly distributed.
Step 3: Bake and Serve
- Pour the batter into the prepared pan and spread it evenly into a thin layer.
- Bake for about 35 minutes until the torte is golden and set, and a toothpick comes out with moist crumbs.
- Let the torte cool slightly in the pan, then cut it into squares and serve warm or at room temperature with whipped cream.
💡 Make-Ahead & Storage: Store leftover torte covered at room temperature or in the refrigerator for up to 3 days.
Original Recipe Scan
