Huguenot Torte Recipe
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.
- Yield:6 to 8
- Active time: 20 minutes
- Total time:1 hour, 5 minutes
Ingredients
- 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)
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 cup crème fraîche (optional)
Directions
-
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.
Meanwhile, adjust oven rack to middle position and preheat oven to 325˚F. Grease 9-inch pie plate.
-
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.
With rubber spatula, fold in cherries and hazelnuts. Fold in vanilla, flour, and baking powder and pour into prepared pie plate.
-
5.
Bake 45 minutes, until sunken and crusty. Serve warm with (optional) crème fraîche.
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