Huguenot Torte

This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.

Huguenot Torte

Source: The Martha Stewart Show, September 2006


  • 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


  1. 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.

  2. 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.

  3. 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.


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