Huguenot Torte

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   1.

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   Preheat the oven to 375F and place the rack in the middle position.

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   Grease a 9-by-13-inch baking dish.

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   2.

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   Peel, core, and chop the apples into 1/4-inch cubes.

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   In a large bowl, toss them with 3 tablespoons of the flour to activate the glutens.

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   Use a spoon or flexible spatula, rather than your hands.

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   3.

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   Grind the nuts, 2 ounces of the superfine sugar, and the confectioners' sugar in a food processor with the steel blade for 20 to 30 seconds.

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    In a bowl, mix together the nuts, the remaining flour, and the salt.

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    Whisk to combine.

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    4.

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    Combine the eggs and the remaining superfine sugar in a standing mixer fitted with the wire whip attachment and whip at medium speed until stiff, about 4 minutes.

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    5.

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    Reduce the speed to low and slowly add the nut-and-flour mixture to the eggs.

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    6.

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    Fold in the apples using a flexible spatula.

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    7.

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    Distribute the batter evenly into the prepared pan and bake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean.

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    8.

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    Cool the cake to room temperature, dust the top with confectioners' sugar, and cut slices directly from the baking dish.

* Per serving · 4 servings · Values may vary.