Huguenot Torte

Baking notes:

The original Huguenot torte is made with apples and pecans. If you'd like to make that version, replace the cherries with 1 apple, peeled, cored, and chopped (it should yield 1/2 to 3/4 cup) and the hazelnuts with 1/2 cup toasted pecans, chopped.

The most efficient way to remove hazelnuts' unpleasantly bitter skins is to blanch them. Bring 4 cups water and 1/4 cup baking soda to boil in a large pot. Add the hazelnuts and boil 4 minutes. Drain the hazelnuts in a colander and rinse them under cold running water for 1 minute. Transfer the hazelnuts to a clean kitchen towel (one you're not attached to as it will stain) and rub the skins off. Place the skinned hazelnuts in a rimmed baking sheet and bake in a 350°F oven until golden brown and fragrant, about 15 minutes.

Huguenot Torte

About This Recipe

Yield:6 to 8
Active time:20 minutes
Total time:1 hour, 5 minutes
Special equipment:9-inch pie plate
This recipe appears in: Let Them Eat: Huguenot Torte


  • 1/2 cup jarred pitted sour cherries, plus 1/2 cup liquid
  • 1 tablespoon plus 3/4 cup sugar
  • Salt
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1/3 cup hazelnuts, skinned, toasted, and coarsely chopped (see notes above)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 cup crème fraîche (optional)


  1. 1

    Bring cherries, cherry liquid, 1 tablespoon sugar, and pinch of salt to boil in a small saucepan. Reduce heat to medium and simmer until liquid is thick and syrupy, 8 to 10 minutes. Transfer to plate and cool to room temperature.

  2. 2

    Meanwhile, adjust oven rack to middle position and preheat oven to 325˚F. Grease 9-inch pie plate.

  3. 3

    Beat egg, lemon juice, and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in remaining 3/4 cup sugar and beat until mixture is thick and pale yellow in color, 1 to 2 minutes.

  4. 4

    With rubber spatula, fold in cherries and hazelnuts. Fold in vanilla, flour, and baking powder and pour into prepared pie plate.

  5. 5

    Bake 45 minutes, until sunken and crusty. Serve warm with (optional) crème fraîche.


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