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.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||22%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 2g||6%|
|Total Sugars 36g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|