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Ingredients
| eggs: 2 |
| granulated sugar: 3/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| baking powder: 2 tsp |
| salt: 1/4 tsp |
| vanilla extract: 2 tsp |
| whole apples (chopped): 1 cup (coarsely chopped) |
| pecans: 1 cup (toasted and chopped) |
| lemon juice: 1 tsp (fresh) |
| heavy whipping cream (fluid): 1/2 pt |
| maple syrup: 2 Tbl |
| pecans: 8 pecans (halves//toasted) |
Huguenot Torte
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- 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.