Huguenot Torte

Ms*Bindy's Note:

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

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 2 eggs
• 3/4 cup sugar
• 1/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup apple, coarsely chopped
• 1 cup pecans, toasted and chopped
• 1 teaspoon fresh lemon juice
• 1/2 pint heavy cream
• 2 tablespoons maple syrup
• 8 pecan halves, toasted

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.

Reviews

[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.

[Kaarin]

This is delicious! I did have a bit of a problem with it falling apart, so instead of wedges, it was more like a crunchy topping. The recipe doesn't say to grease the pan, so after much debate I didn't, but wish I had. I think I will try this again with fewer nuts and apples and maybe raw sugar. This has a homey, old fashioned flavor I really enjoyed. Thanks!