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Huguenot Torte

Yield 12 servings


  • 2 eggs
  • 1 1/4 cups sugar
  • 1/4 cup all-purpose flour, sifted
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup peeled, diced cooking apples
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • Whipped cream

How to Make It

  1. Beat eggs until thick and lemon colored; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to egg mixture. Beat 1 minute at medium speed of an electric mixer. Stir in apples, pecans, and vanilla.

  2. Pour batter into a greased 13- x 9- x 2-inch baking pan; bake at 350° for 30 minutes or until top of torte falls and becomes crusty. Let torte cool completely before cutting; cut into squares. Garnish each serving with a dollop of whipped cream.

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