ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Huguenot Torte

Prep time 15 mins
Bake time 45 mins
Yield Makes 12 servings


  • 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

How to Make It

  1. 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.

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

  3. 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.

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