The City Magazine Since 1975

Huguenot Torte

<p>Reprinted from <em>Charleston Receipts</em> by the Junior League of Charleston. Copyright 2002 by the Junior League of Charleston. Manufactured by Favorite Recipes Press. Purchase <em>Charleston Receipts</em> at <a href="https://www.jlcharleston.org/?nd=full&key=13" target="_blank">https://www.jlcharleston.org/?nd=full&key=13</a></p>
SERVES: 
16
Rate This Recipe: 
0
INGREDIENTS: 

(Serves 16)

4 eggs

3 cups sugar

8 Tbs. flour

5 tsp. baking powder

½ tsp. salt

2 cups chopped tart cooking apples

2 cups chopped pecans or walnuts

2 tsp. vanilla

DIRECTIONS: 

Beat whole eggs in electric mixer or with rotary beater until very frothy and lemon-colored. Add other ingredients in above order. Pour into two well-buttered baking pans about 8 by 12 inches. Bake in 325° oven about 45 minutes or until crusty and brown. To serve, scoop up with pancake turner (keeping crusty part on top), pile on large plate and cover with whipped cream and a sprinkling of the chopped nuts, or make 16 individual servings. 

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