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Huguenot Torte

Huguenot Torte

Southern Living APRIL 2005

  • Yield: Makes 12 servings
  • Prep time: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.

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