Special Diets

Huguenot Torte (Apple-Pecan Torte)

• From: American Egg Board

Ingredients

• 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.

Directions

• 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.