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Huguenot Torte (Apple-Pecan Torte): Main Image

Quick Facts

Nutrition Facts

Calories 189
  Calories from Fat 75 (40%)
(13%)Total Fat 9g
(5%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(19%)Cholesterol 58mg
(7%)Sodium 175mg
(2%)Potassium 77mg
Total Carbohydrate 26g
(5%)Dietary Fiber 1g
Sugars 20g
Sugar Alcohols 0g
(7%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Huguenot Torte (Apple-Pecan Torte)

  • From: American Egg Board


  • 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

  • 1 1/2 cups finely chopped pecans (or walnuts)

One of Charleston, South Carolina's most famous desserts, this apple-filled favorite was served at the Huguenot Tavern in the 1940s.


  • 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, 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, 5–10 minutes. Reduce speed to medium. Beating constantly, add sugar, 1 to 2 Tbs at a time, beating after each addition until sugar is dissolved before adding the next. 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 of flour 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, 30–40 minutes for 9-inch pans; 35–45 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 December 2024.