Huguenot Torte
A Huguenot Torte is an iconic Charleston, SC dessert that's packed with apples and pecans. It's a delicious way to celebrate fall baking season!
Servings: 8 servings
Calories: 347kcal
Ingredients
For the Torte
- 2 large eggs
- 1⅓ cups granulated sugar
- ¼ cup all-purpose flour
- 2½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 large green apple peeled, cored and diced
- 1¼ cups chopped pecans divided
- 1½ tsp vanilla extract
For the Whipped Cream
- ½ cup heavy whipping cream
- 1 Tbsp confectioner’s sugar
Instructions
For the Torte
- Preheat oven to 325°F.
- Spray a 9” square baking pan with non-stick baking spray; set pan aside.
- Using an electric mixer, beat eggs for 2-3 minutes on medium-high speed, or until eggs are frothy and light yellow in color.
- Add sugar, flour, baking powder, cinnamon, salt, diced apples, 1 cup of chopped pecans and vanilla extract; mix until just combined.
- Pour mixture into prepared baking pan. (Tip: Use an offset spatula to smooth the top of the batter before baking.)
- Bake for 40-45 minutes, or until top is golden brown and crusty.
- Let torte cool for 30 minutes before serving.
For the Whipped Cream
- Using an electric mixer fitted with the whisk attachment, beat the heavy whipping cream and confectioner’s sugar until stiff peaks form.
- Divide torte onto plates and top with whipped cream and remaining ¼ cup of chopped pecans. (Tip: A large spatula is the best way to transfer this torte onto serving plates!)
Nutrition
Calories: 347kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 96mg | Potassium: 253mg | Fiber: 2g | Sugar: 37g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
