Huguenot Torte
A rustic, custardy apple and pecan torte with a crackly meringue-like top, a Charleston dessert linked to the city's French Huguenot heritage.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 9
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16
- carbs
- 42
- protein
- 4
- calories
- 320
Instructions
- 1
Preheat your oven to 325°F. Butter a 9-inch baking dish.
- 2
Beat the eggs until frothy. Slowly beat in the sugar until thick and pale.
- 3
Whisk the flour, baking powder, and salt together. Gently stir them into the egg mixture.
- 4
Gently stir in the diced apples, pecans, and vanilla extract.
- 5
Pour the batter into the prepared dish. Spread it out evenly.
- 6
Bake for 30-35 minutes until the top is golden brown and crackled. A toothpick inserted should come out mostly clean.
- 7
Let it cool slightly before you slice it.
- 8
Serve warm or at room temperature with whipped cream.
Chef's tips
Do not overmix once you add the flour, so the torte stays dense and chewy. Serve with whipped cream to balance the sweetness.
Storage
Store covered at room temperature up to 2 days, or refrigerate up to 5 days.
Reheating
Serve at room temperature; no reheating needed, though a brief warm-up is fine.
Common mistakes to avoid
- •Baking too long, which dries out the torte
- •Adding too much flour, which makes it cakey instead of dense and gooey
Serving suggestions
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