Huguenot Torte Recipe

Name: Huguenot Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 cup sugar; 1/4 cup all-purpose flour; 2 teaspoons cream of tartar; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 1 teaspoon lemon juice; 1 teaspoon vanilla extract; 1 cup chopped apple; 1 cup chopped pecans; Whipped cream; Additional chopped pecans

Servings: persons

2 eggs
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup chopped apple
1 cup chopped pecans
Whipped cream
Additional chopped pecans

1
Beat eggs in a large mixing bowl at high speed of electric mixer for 8 minutes. Gradually add sugar, beating well. Combine flour, cream of tartar, soda, and salt in a small mixing bowl; stir well. Gradually add flour mixture to egg mixture, beating until smooth. Stir in lemon juice, vanilla, apple, and 1 cup pecans.
2
Pour batter into a lightly greased 13- x 9- x 2-inch baking pan. Bake at 325u00b0 for 35 minutes. (Torte will rise, then fall.) Remove from oven, and cool completely. Cut into 3 - inch squares. Transfer to individual serving plates; serve with a dollop of whipped cream and additional chopped pecans.

524

kcal

Calories

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, 1 cup sugar, 1/4 cup all-purpose flour, 2 teaspoons cream of tartar, 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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