Huguenot Torte

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 45 Minutes


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


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.

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

Southern Living

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note