This recipe appears in:Bake the Book: Huguenot Torte
Ultra-decadent, ultra-sweet, ultra-delightful Huguenot Torte The Lee Bros. Charleston Kitchen tastes like a giant, sticky apple blondie. Easy to make, even easier to eat.
Reprinted with permission by Matt and Ted Lee. Copyright © 2013. Published by Clarkson Potter Books. Available wherever books are sold. All rights reserved.
- 2 large eggs
- 1 1/3 cups sugar
- 1/4 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 Granny Smith or other tart apple, cored, peeled, and diced (1 cup)
- 1 cup chopped pecans
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons whole buttermilk or sour cream
- Unsalted butter for greasing the dish
Preheat the oven to 325°F. Grease a 2-quart baking dish.
In a large bowl, beat the eggs with a whisk until they’re creamy and frothy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition.
Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes.
Whip the cream with the buttermilk until stiff peaks form. Cut into individual portions—they will be lumpen and misshapen, with shards of crust and spoonfuls of ooze, but no matter—and serve with dollops of the whipped cream.