I hope you check this simple sweet dessert out. It is really good, so much so I made this Tuesday and Yesterday! The name was confusing to me too so I looked it up. There are some conflicting stories so I am not entirely sure what to share with you but it tastes great and I think you should check it out. It it currently sitting next to me and I keep stealing bites of it. I must hurry up and finish this blog and get away from it before I eat the the whole damn thing.
The top it crunchy the middle is gooey and it is really delicious. Not a lot of fuss. From start to finish took less than an hour; with 40 minutes of it being in the oven. So I hope you give it a try, according to the internet this is on most restaurant dessert menus in Charleston, South Carolina. I have had some with and without fresh whipped cream and I am OK with it both ways. Maybe I’ll pick up some vanilla ice cream today and see how that goes, that is if there is any left by the time I get to the store. Update I just had to push it away from me….
It is not a pretty looking dessert but don’t let that discourage you. I think you’ll love the flavor with the crunchy bits along with the chewy and tart apple.
Huguenot Torte
Equipment
- 1 8 or 9 inch square baking dish
Ingredients
- 2 large eggs
- 1⅓ cup sugar
- ¼ cup flour
- 2½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 large granny smith apple peeled, cored and diced
- 1¼ cups pecans chopped and divided
- 1½ teaspoons pure vanilla extract
whipping cream
- 1 cup heavy whipping cream
- 2 tablespoons confections sugar
- ½ teaspoon pure vanilla extract
Instructions
- pre-heat oven to 325℉ / spray your baking dish with non-stick spray and set aside.
- In an electric mixer add the eggs and beat for 2-3 minutes on medium-high, or until they are light in color and frothy.
- Add your sugar, flour, baking powder, cinnamon, salt, apples, vanilla and one cup of the chopped pecans. until combined.
- Pour into your baking dish and spread and smooth out the top as needed.
- bake for 40 minutes, or until the top is golden brown. The top in crackly and rises up the sides of the dish. Let it cool for 30 minutes and then serve.
Whipped cream
- using your electric mixer with the whisk attachment. Beat the heavy cream with the sugar and vanilla on medium then medium-high speed until stiff peaks form.
- place some whipped cream and remaining chopped pecans over each scoop of torte.
I find it so much easier to place the nuts I need to “chop” and smash them with a rolling pin. I used to try to chop them on a cutting board with a knife and they just scooted all over the place and I lost too many to the floor.
