Huguenot Torte

We blog about this recipe here.

Huguenot Torte

Ozark Pudding is, apparently, one and the same as this torte.  Ladies in Charleston, SC, renamed it Huguenot. My Louisiana Bayou Cook Book must have imported it from there.

  • 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.

Recipe brought to you by and Andy and Ann.


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