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