Huguenot Torte

By sugarbear

recipe from the "The Lee Bros. Charlston Kitchen"

Ingredients

• Unsalted butter for greasing the dish
• 2 large eggs
• 1 1/3 cups sugar
• 1/4 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 granny smith apple or other tart apple, cored, peeled and diced (1 cup)
• 1 cup chopped pecans
• 1 teaspoon pure vanilla extract
• 1/2 cup heavy cream
• 2 tablespoons whole buttermilk or sour cream

Preparation

Step 1

1. Heat the oven to 325 degrees. Grease a 2-quart baking dish.

2. In a large bowl, beat the eggs with a whisk until they are creamy and
frothy. Add the sugar, flour, baking soda, salt, apple, pecans and.
vanilla, whisking to combine after each addition.

3. Pour the batter into the prepared baking dish and bake for 45 minutes,
or until the top of the torte is crusty. Remove the torte from the
oven and let cool for about 10 minutes.

4. Whip the cream with the buttermilk until stiff peaks form. Cut into
individual portions- they will be misshapen, with shards of the crust
and spoonfuls of ooze, but no-matter and serve with dollops of the
whipped cream.