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Huguenot Torte

Yield about 12 servings


  • 2 eggs
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup chopped apple
  • 1 cup chopped pecans
  • Whipped cream
  • Additional chopped pecans

How to Make It

  1. Beat eggs in a large mixing bowl at high speed of electric mixer for 8 minutes. Gradually add sugar, beating well. Combine flour, cream of tartar, soda, and salt in a small mixing bowl; stir well. Gradually add flour mixture to egg mixture, beating until smooth. Stir in lemon juice, vanilla, apple, and 1 cup pecans.

  2. Pour batter into a lightly greased 13- x 9- x 2-inch baking pan. Bake at 325° for 35 minutes. (Torte will rise, then fall.) Remove from oven, and cool completely. Cut into 3 - inch squares. Transfer to individual serving plates; serve with a dollop of whipped cream and additional chopped pecans.

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