Huguenot Torte

Summary: This recipe, from "The First Ladies Cook Book," appeared in the NY Times in 1965. It was republished in a 2009 Recipe Redux article by Amanda Hesser. It's absolutely marvelous and very simple to make.

Yield: serves 6-8


  • 2 eggs
  • ½ teaspoon salt
  • 1½ cups sugar
  • 1 cup peeled, chopped tart cooking apples
  • 1 cup coarsely chopped pecans
  • 1 teaspoon vanilla
  • 4 tablespoons all-purpose flour
  • 2½ teaspoons baking powder
  • 1 cup whipped cream, barely sweetened and flavored with 1 teaspoon almond extract


Preheat the oven to 325° Fahrenheit. Grease -well!- a 9x9 or 8x12 baking pan that's at least 2" deep, and set aside.

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

Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder, stir to combine, and pour into the prepared baking pan.

Bake 45-50 minutes, until sunken and crusty. (I had to poke mine down in spots at 45 mins and then cook another 8-10 mins).

Serve warm with whipped cream.