Serves 8
50 min
Huguenot Torte
Recipe GLPRa02749e1ca631a
A classic Southern dessert featuring a delicate, custard-like baked layer infused with pecans, apples, and a hint of vanilla, topped with pillowy whipped cream. This elegant torte has a gently sweet, moist crumb that rewards each spoonful with layers of nut and fruit flavor.
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Ingredients
Butter, for greasing the pan
All-purpose flour, for dusting the pan
1 cup pecan halves, coarsely chopped
2 tablespoons granulated sugar
2 large eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 medium tart apple, peeled and finely chopped (about 1 cup)
1 cup unsweetened whipped cream, for topping
Directions
Preheat your oven to 350°F. Lightly butter and flour a 9-inch round cake pan or pie dish, tapping out excess flour.
In a small bowl, toss the chopped pecans with 2 tablespoons of sugar until evenly coated; set aside.
In a medium bowl, whisk together the 1/4 cup flour, baking powder, and salt.
In a large bowl, beat the eggs with the 3/4 cup sugar until the mixture is pale, thick, and fluffy, about 3 minutes.
Gently fold the flour mixture into the egg mixture until just combined and no dry streaks remain.
Fold in the chopped apple and the sugared pecans until evenly distributed.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Remove the torte from the oven and allow it to cool to room temperature, about 30 minutes.
Slice the torte into 8 wedges and serve each portion topped with a generous dollop of unsweetened whipped cream.
