This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
- Nonstick cooking spray
- 4 large eggs
- 3 cups sugar
- 8 tablespoons all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large Granny Smith apples, cored and cut into 1/2-inch pieces (about 2 Cups)
- 2 cups chopped pecans, plus more for garnish
- 2 teaspoons pure vanilla extract
- Whipped cream, for serving
Preheat oven to 325 degrees with racks in the upper and lower thirds of the oven. Spray two rimmed baking sheets (17 1/4-by-11 1/2-by-1 inch) with cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on medium speed until pale yellow and thickened, about 4 minutes. Gradually add sugar, and beat until light and fluffy. Sift together flour, baking powder, and salt. With mixer on medium speed, gradually add flour mixture. Beat until incorporated, about 1 minute. Add apples, pecans, and vanilla; beat to combine.
Divide mixture between prepared baking pans, spreading evenly. Bake until golden brown, about 45 minutes. Remove from oven, and let cool 20 minutes. Using a spatula, break into pieces, and stack on a large serving platter. Serve topped with whipped cream and nuts.