Huguenot Torte

• 2 eggs
• 1 1/2 c sugar
• 1 1/2 c peeled and diced – about 1″) apples (I used three Honeycrisp)
• 1 c chopped nuts – pecans or walnuts
• 1 tsp vanilla
• 4 T flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• heavy cream, whipped, to top it

Heat the oven to 325 degrees.  Generously butter a 9″ springform pan; non-stick would be good.

In a medium bowl, beat the eggs with an electric mixer until frothy and lemon-colored.  Add the sugar and beat again until smooth and well-blended.  Fold in the apples, nuts and vanilla.

In a small bowl whisk together the flour, baking powder, and salt, then add that mixture to the egg batter.  Fold it in well.

Scrape the mixture into the buttered pan; place in the oven and bake for 45 minutes, or until crusty and brown.  The top will separate into a gooey part and a crusty/meringue-y part.  And it will be very hard to cut – unless it’s still warm.  And it may not fit your definition of “pretty.”  But served a little warm with a big dollop of only lightly-sweetened whipping cream, it will be to die for.