Huguenot Torte Recipe

Name: Huguenot Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 3/4 cup sugar; 1/4 cup flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 1 cup apple, coarsely chopped; 1 cup pecans, toasted and chopped; 1 teaspoon fresh lemon juice; 1/2 pint heavy cream; 2 tablespoons maple syrup; 8 pecan halves, toasted

Servings: persons

2 eggs
3/4 cup sugar
1/4 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup apple, coarsely chopped
1 cup pecans, toasted and chopped
1 teaspoon fresh lemon juice
1/2 pint heavy cream
2 tablespoons maple syrup
8 pecan halves, toasted

1
Preheat oven to 325u00b0F.
2
In a large bowl, beat the eggs until fluffy.
3
Slowly add the sugar, while beating, until the mixture is very thick.
4
In a separate bowl, sift the flour, baking powder, and salt.
5
Gradually add the dry ingredients to the eggs and sugar, stirring just to combine.
6
Gently fold in the vanilla, apples, pecans, and lemon juice.
7
Pour the batter into a 10-inche round baking pan.
8
Bake for 35-40 minutes or until top is brown and crusy.
9
As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy.
10
Just before serving, whip the heavy cream with the syrup.
11
Cut the torte into wedges and top each serving with a dollop of whipped cream and a pecan half.

1918

kcal

Calories

173

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 3/4 cup sugar, 1/4 cup flour, 2 teaspoons baking powder, and more.

Yes, Huguenot Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Huguenot Torte

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