Huguenot Torte

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

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.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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