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Huguenot Torte (Apple-Pecan Torte)

Related recipes: Desserts, Dairy-Free, DASH Diet, Low-Calorie , Low-Salt, Low-Sugar

From: Egg Board

Quick Facts

Servings: 16

Prep Time: 35 min.

Cook Time: 45 min.

Total: 1 hr. 20 min.

Sides & Desserts

Wine Pairings

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One of Charleston, South Carolina's most famous desserts, this apple-filled favorite was served at the Huguenot Tavern in the 1940s.

Ingredients

3/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
5 eggs, room temperature
1 1/2 cups sugar
1 tsp vanilla
1 1/2 cups finely chopped peeled tart apples (about 2 medium)
1 1/2 cups finely chopped pecans or walnuts (6 oz.)

Directions

Heat oven to 325F. Coat bottom and sides of two 8- or 9-inch round cake pans with cooking spray. Line bottoms with waxed or parchment paper; spray paper. Dust bottom and sides of pans with flour; tap out excess.
Sift 3/4 cup flour, the baking powder and salt into medium bowl; set aside.
Beat eggs in mixer bowl with whisk attachment on high speed until thick, pale lemon-colored and triple in volume, 5 to 10 minutes. Reduce speed to medium. Beating constantly, add sugar, 1 to 2 Tbsp at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Beat in vanilla.
Add apples and nuts to flour mixture; toss to mix. Sprinkle evenly over egg mixture. Fold gently but thoroughly until no streaks remain. Do not stir. Pour into prepared pans; spread even.
Bake in 325F oven until cakes begin to pull away from sides of pans and wooden pick inserted in center comes out clean, 30 to 40 minutes for 9-inch pans; 35 to 45 minutes for 8-inch pans. Cool on wire racks.
Loosen cakes from sides of pans with thin knife. Gently shake cakes out of pans onto racks, taking care not to crack the meringue tops. Remove waxed paper carefully; turn cakes right-side up. Serve warm or cool completely.

Nutrition Facts

Calories 205

Calories from Fat 85 (41%)

(15%)Total Fat 10g

(5%)Saturated Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

(22%)Cholesterol 66mg

(4%)Sodium 104mg

(0%)Potassium 0mg

Total Carbohydrate 28g

(4%)Dietary Fiber 1g

Sugars 0g

Sugar Alcohols 0g

(8%)Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Huguenot Torte (Apple-Pecan Torte) Related recipes: Desserts, Dairy-Free, DASH Diet, Low-Calorie , Low-Salt, Low-Sugar From: Egg Board Quick Facts Servings: 16 Prep Time: 35 min. Cook Time: 45 min. Total: 1 hr. 20 min. Sides & Desserts Delicious Side Dishes Quick & Easy Recipes Wine Pairings Find the Perfect Wine One of Charleston, South Carolina's most famous desserts, this apple-filled favorite was served at the Huguenot Tavern in the 1940s. Ingredients 3/4 cup all-purpose flour 2 tsp baking powder 1/4 tsp salt 5 eggs, room temperature 1 1/2 cups sugar 1 tsp vanilla 1 1/2 cups finely chopped peeled tart apples (about 2 medium) 1 1/2 cups finely chopped pecans or walnuts (6 oz.) Directions Heat oven to 325F. Coat bottom and sides of two 8- or 9-inch round cake pans with cooking spray. Line bottoms with waxed or parchment paper; spray paper. Dust bottom and sides of pans with flour; tap out excess. Sift 3/4 cup flour, the baking powder and salt into medium bowl; set aside. Beat eggs in mixer bowl with whisk attachment on high speed until thick, pale lemon-colored and triple in volume, 5 to 10 minutes. Reduce speed to medium. Beating constantly, add sugar, 1 to 2 Tbsp at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Beat in vanilla. Add apples and nuts to flour mixture; toss to mix. Sprinkle evenly over egg mixture. Fold gently but thoroughly until no streaks remain. Do not stir. Pour into prepared pans; spread even. Bake in 325F oven until cakes begin to pull away from sides of pans and wooden pick inserted in center comes out clean, 30 to 40 minutes for 9-inch pans; 35 to 45 minutes for 8-inch pans. Cool on wire racks. Loosen cakes from sides of pans with thin knife. Gently shake cakes out of pans onto racks, taking care not to crack the meringue tops. Remove waxed paper carefully; turn cakes right-side up. Serve warm or cool completely. Nutrition Facts Calories 205 Calories from Fat 85 (41%) (15%)Total Fat 10g (5%)Saturated Fat 1g Polyunsaturated Fat 3g Monounsaturated Fat 5g (22%)Cholesterol 66mg (4%)Sodium 104mg (0%)Potassium 0mg Total Carbohydrate 28g (4%)Dietary Fiber 1g Sugars 0g Sugar Alcohols 0g (8%)Protein 4g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.