Huguenot Torte

1965 article in NYT ran this receipt from "Charleston Receipts," and someone tracked down the contributors in a nursing home in the 80's. Her name had been Mrs. Cornelius Hugenin. She made pastries for a restaurant in Charleston, had tasted and liked Ozark Pudding in Texas in the 30's, fiddled with the recipe and created this. It's not really Hugenot, but named after the restaurant.


By AMANDA HESSER
Published: September 9, 2009

This recipe from “The First Ladies Cook Book” appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or chilled.I like it best warm and cut into squares. The torte has so much sticky sugar in it that when it’s cold you have to do battle to cut it. Either way, I suggest adding little or no sugar to the accompanying whipped cream.In fact, I’d fold in some crème fraîche.
Skip to next paragraph
Related
Food | Recipe Redux: Huguenot Torte, 1965 (September 13, 2009)

2 eggs

1/2 teaspoon salt

1 1/2 cups sugar

1 cup peeled and chopped tart cooking apples

1 cup coarsely chopped pecans

1 teaspoon vanilla

4 tablespoons all-purpose flour

2 1/2 teaspoons baking powder

1 cup whipped cream, barely sweetened and flavored with 1 teaspoon almond extract.

1. Preheat the oven to 325 degrees.

2. Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.

3. Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream. Serves 8.