Huguenot Torte
a sticky apple pecan blondie or sorts. or maybe a pecan pie with apples either way it's really good!
Equipment
- 1 8 or 9 inch square baking dish
Ingredients
- 2 large eggs
- 1⅓ cup sugar
- ¼ cup flour
- 2½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 large granny smith apple peeled, cored and diced
- 1¼ cups pecans chopped and divided
- 1½ teaspoons pure vanilla extract
whipping cream
- 1 cup heavy whipping cream
- 2 tablespoons confections sugar
- ½ teaspoon pure vanilla extract
Instructions
- pre-heat oven to 325℉ / spray your baking dish with non-stick spray and set aside.
- In an electric mixer add the eggs and beat for 2-3 minutes on medium-high, or until they are light in color and frothy.
- Add your sugar, flour, baking powder, cinnamon, salt, apples, vanilla and one cup of the chopped pecans. until combined.
- Pour into your baking dish and spread and smooth out the top as needed.
- bake for 40 minutes, or until the top is golden brown. The top in crackly and rises up the sides of the dish. Let it cool for 30 minutes and then serve.
Whipped cream
- using your electric mixer with the whisk attachment. Beat the heavy cream with the sugar and vanilla on medium then medium-high speed until stiff peaks form.
- place some whipped cream and remaining chopped pecans over each scoop of torte.