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Huguenot Torte

Country.Chef's picture
  Eggs 2
  Egg yolk 1
  Vanilla extract 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  All purpose flour 6 Tablespoon
  Baking powder 1 Teaspoon
  Table salt 1 Pinch
  Granny smith apple 1 , cored and finely chopped
  Finely chopped pecans 1 Cup (16 tbs)
  Whipped cream/Vanilla ice cream 1⁄2 Cup (8 tbs)

Preheat over to 325°.
Lightly grease a 9 x 13-inch baking dish with unsalted butter and dust with flour, patting out excess.
Using a hand mixer, beat eggs and yolk with vanilla on high speed in a large bowl, adding sugar a little at a time until sugar is entirely incorporated and eggs are light and fluffy, about 5 minutes.
Whisk together the 6 Tbsp flour, baking powder, and salt; fold into the egg mixture along with apple and nuts until ingredients are combined.
Pour batter into the prepared baking dish.
Bake torte in center of the oven until torte is browned on top and a toothpick inserted into its center comes out clean, 35-45 minutes.
Cool torte 5 minutes.
Serve torte with whipped cream or vanilla ice cream; garnish with apple slices and finely chopped nuts.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 434 Calories from Fat 196

% Daily Value*

Total Fat 23 g35%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 138.8 mg5.8%

Total Carbohydrates 53 g17.5%

Dietary Fiber 3 g12.2%

Sugars 38.2 g

Protein 6 g11.6%

Vitamin A 2.6% Vitamin C 0.35%

Calcium 10% Iron 9.2%

*Based on a 2000 Calorie diet

Huguenot Torte Recipe