We blog about this recipe here.
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.
