Huguenot Torte

This is a famous Low Country recipe, supposedly brought over to the coastal regions of the Southeast in the 1600s by French Huguenots escaping religious persecution. There is some disagreement with this legend, however. It’s more likely that the dish was modeled after Ozark Pudding, at a much later date. Once you taste this decadent dessert, you won’t care where it came from!

Huguenot Torte recipe

What you’ll need:

  • 5 large eggs, at room temperature
  • 1 ½ cups sugar
  • 3/4 cup plain flour
  • 2 teaspoons baking powder
  • 2 tablespoons melted butter
  • Dash of salt
  • 1 cup broken pecans
  • 1 ½ cups tart apples, peeled and diced
  • 1 teaspoon cinnamon
  • 1 teaspoon real vanilla

Directions: With a hand mixer, beat eggs in a large bowl on high until they double in size.

Turn speed down to medium and add sugar, a little at a time, until the mixture triples in volume. Remove mixer from bowl.

By hand, stir in flour, baking powder, butter, salt, pecans, apples, cinnamon, and vanilla.

Pour batter into two 9-inch round cake pans that have been greased and floured. Tortes will come out of pans more easily if you line the pans with waxed paper.

Bake torte at 325 degrees. Don’t be alarmed when the torte rises and then falls – it’s supposed to! Bake for about 40 minutes.

Remove from oven and run a knife around the edge while still warm. When cakes cool and begin to pull away from the pans, gently loosen them by tapping and shaking pans.

Serve with thick whipped cream and garnish with fruit, if desired.

A delicious torte recipe