Huguenot Torte

Huguenot Torte

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Ingrediënten

Makes: 6 To 8 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup Pecans
  • 2 Tablespoons Plus ¾ Cup Granulated Sugar Divided Use
  • 2 Large Eggs
  • ¼ Cup All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • 1 Medium Tart Apple Peeled And Finely Chopped, About 1 Cup
  • 1 Cup Unsweetened Whipped Cream For Topping

Instructies

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour A 9″ Springform Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The Pecans And 2 Tablespoons Of Sugar In A Food Processor Fitted With A Steel Blade (Or Finely Chop The Pecans By Hand, Then Combine With The Sugar).
  • Pulse 3 Or 4 Times So That The Pecans Are Finely Minced And Nearly Ground.
  • Set Aside.
  • Place The Eggs In A Large Mixing Bowl, And Whisk By Hand Or Beat With An Electric Mixer On High Speed Until They Double In Volume.
  • Reduce The Mixer Speed To Medium, And Gradually Beat In ¾ Cup Sugar Until The Eggs Are Thick And Pale Yellow In Color.
  • Scatter The Pecans Over The Top Of The Eggs.
  • Combine The Flour With The Baking Powder And Salt, And Sprinkle This Over The Pecans.
  • Add The Chopped Apple.
  • Fold The Ingredients Together Lightly With A Rubber Spatula, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven, And Bake Until The Torte Is Golden And Just Pulls Away From The Sides Of The Pan, 30 To 35 Minutes.
  • Remove The Pan From The Oven And Cool For 20 Minutes.
  • Unfasten The Collar Of The Pan, And Remove.
  • Slice The Torte And Serve With The Whipped Cream.
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Recipe Category Cake / Tarts

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