Huguenot Torte

Prep: 15 min., Bake: 45 min.

Yield: Makes 12 servings

Ingredients

• 2  large eggs
• 1 1/2  cups  sugar
• 1/4  cup  all-purpose flour
• 3  teaspoons  baking powder
• 1/4  teaspoon  salt
• 1  Granny Smith apple, chopped (1 cup)
• 1  cup  chopped pecans
• 1  teaspoon  vanilla
• Whipped cream

Preparation

Beat eggs at high speed with an electric mixer 5 minutes or until doubled in volume and lemon colored. Gradually add sugar, beating at medium speed until tripled in volume. Stir in flour and next 5 ingredients just until blended.

Spoon into a greased or aluminum foil-lined 13- x 9-inch pan. (A light- colored metal pan works best.)

Bake at 325° for 45 minutes or until golden. (Torte will puff up and then fall.) Run a knife around edge of pan while still warm. Cut into 3-inch squares. Serve with whipped cream.

Note: We lined the pan with Reynold's Wrap Release Non-Stick Aluminum Foil for easier cleanup.

Old St. Andrew's Parish Church, Charleston, South Carolina, Southern Living, APRIL 2005