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Huguenot Torte


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

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.


On "Martha Bakes," Martha sprayed her baking pans with cooking spray before and after lining them with parchment paper, and she folded the apples and pecans into the egg mixture with a spatula, rather than beating them to combine.

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