Huguenot Torte

READY IN: 1hr
Recipe by MsBindy

Posted for Zaar World Tour. I haven't tried this yet. It is from Moosewood.

Top Review by WhiteSnake

The taste of this recipe is very old worldly and very good. The only problem that I have with it is the height of the finished product. It is very thin and really couldn't stand alone as a dessert. It is more like a lightly moist topping. I'm going to try it one more time in a 8X8 or 9X9 pan and see if that helps.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a large bowl, beat the eggs until fluffy.
  3. Slowly add the sugar, while beating, until the mixture is very thick.
  4. In a separate bowl, sift the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the eggs and sugar, stirring just to combine.
  6. Gently fold in the vanilla, apples, pecans, and lemon juice.
  7. Pour the batter into a 10-inche round baking pan.
  8. Bake for 35-40 minutes or until top is brown and crusy.
  9. As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy.
  10. Just before serving, whip the heavy cream with the syrup.
  11. Cut the torte into wedges and top each serving with a dollop of whipped cream and a pecan half.

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