Huguenot Torte

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 45 Minutes

Ingredients

2 large eggs
1 1/2 cups sugar
1/4 cup all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 Granny Smith apple, chopped (1 cup)
1 cup chopped pecans
1 teaspoon vanilla
Whipped cream

Preparation

Beat eggs at high speed with an electric mixer 5 minutes or until doubled in volume and lemon colored. Gradually add sugar, beating at medium speed until tripled in volume. Stir in flour and next 5 ingredients just until blended.

Spoon into a greased or aluminum foil-lined 13- x 9-inch pan. (A light- colored metal pan works best.)

Bake at 325° for 45 minutes or until golden. (Torte will puff up and then fall.) Run a knife around edge of pan while still warm. Cut into 3-inch squares. Serve with whipped cream.

Note: We lined the pan with Reynold's Wrap Release Non-Stick Aluminum Foil for easier cleanup.

Note:

Old St. Andrew's Parish Church, Charleston, South Carolina,

April 2005
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