Huguenot Torte

Recipe from


Ingredients

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

Preparation

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.

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.

Note:

Oxmoor House Homestyle Recipes

January 1984
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