Huguenot Torte (Apple-Pecan Torte)
One of Charleston, South Carolina's most famous desserts, this apple-filled favorite was served at the Huguenot Tavern in the 1940s.
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, room temperature
- 1 1/2 cups sugar
- 1 tsp vanilla
- 1 1/2 cups finely chopped peeled tart apples (about 2 medium)
- 1 1/2 cups finely chopped pecans or walnuts (6 oz.)
- Heat oven to 325°F. Coat bottom and sides of two 8- or 9-inch round cake pans with cooking spray. Line bottoms with waxed or parchment paper; spray paper. Dust bottom and sides of pans with flour; tap out excess.
- Sift 3/4 cup flour, the baking powder and salt into medium bowl; set aside.
- Beat eggs in mixer bowl with whisk attachment on high speed until thick, pale lemon-colored and triple in volume, 5 to 10 minutes. Reduce speed to medium. Beating constantly, add sugar, 1 to 2 Tbsp at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Beat in vanilla.
- Add apples and nuts to flour mixture; toss to mix. Sprinkle evenly over egg mixture. Fold gently but thoroughly until no streaks remain. Do not stir. Pour into prepared pans; spread even.
- Bake in 325°F oven until cakes begin to pull away from sides of pans and wooden pick inserted in center comes out clean, 30 to 40 minutes for 9-inch pans; 35 to 45 minutes for 8-inch pans. Cool on wire racks.
- Loosen cakes from sides of pans with thin knife. Gently shake cakes out of pans onto racks, taking care not to crack the meringue tops. Remove waxed paper carefully; turn cakes right-side up. Serve warm or cool completely.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.