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Huguenot Torte

By Amanda Hesser

Huguenot Torte
Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
Total Time
45 minutes
Rating
4(73)
Comments
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This recipe from “The First Ladies Cook Book” appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or chilled.I like it best warm and cut into squares. The torte has so much sticky sugar in it that when it’s cold you have to do battle to cut it. Either way, I suggest adding little or no sugar to the accompanying whipped cream.In fact, I’d fold in some crème fraîche.

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Ingredients

Yield:Serves 8
  • 2eggs
  • ½teaspoon salt
  • 1½cups sugar
  • 1cup peeled and chopped tart cooking apples
  • 1cup coarsely chopped pecans
  • 1teaspoon vanilla
  • 4tablespoons all-purpose flour
  • 2½teaspoons baking powder
  • 1cup whipped cream, barely sweetened and flavored with 1 teaspoon almond extract
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

353 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 3 grams protein; 250 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 325 degrees.

  2. Step 2

    Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.

  3. Step 3

    Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.

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Ratings

4 out of 5
73 user ratings
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Comments

Millie J

One of the Moosewood cookbooks has this recipe with just 1 change in ingredients -- it uses only 3/4 cup sugar. It's very good that way.

Karina Rosenberg

Astounding how good this is. My only reservation is that it's too sweet. Next time I will try to get by with one cup of sugar.

Maria DeCarvalho

This has an impossibly high elegance/effort ratio. It is easy and fast and dinner party-worthy. I serve it with créme fraiche to balance the sugar.

Liza Feltimo

I found this good, but a bit too sweet. I may add less sugar next time. I loved the crackley top, but the gooey base was a little too eggy for me. It reminded me a bit of a treacle sponge, but stodgier.

Stacie

This was very tasty! Took another commenter's advice and used 1 heaping cup of sugar. The filling seemed thin in my 8x13, though I'm not a regular baker. I was pleased how easily everything came together! Wondering if anyone has tried this, or could recommend GF flour for future uses?

George

Dec 31 2018 Used I Granny Smith apple is about 1 1/2 cups 3 eggs that had been frozen 1/3 cup flour Baked in 8 x 11” Pyrex baking pan, baked lopsided Next time try La Cruset risotto pot

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