Huguenot Torte originated in the Midwest, but made its way to Charleston thanks to the Huguenots love for it. Originally called “Ozark Pudding,” Charleston’s Huguenot community introduced the dessert into homes and taverns and it soon gained in popularity. In the 1940s a restaurant called Huguenot Tavern served it and became famous for this delicious delicacy. Today, the Huguenot Torte remains one of the most sought-after southern desserts.
Yields: 8 servings
Prep time: 20 min
Cook time: 35 min
- 2 eggs
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon freshly-squeezed lemon juice
- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly-grated nutmeg
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups toasted, chopped pecans, divided
- 1 cup peeled and chopped tart apples (such as Granny Smith apples)
- Prepared whipped cream
* To toast pecans, spread shelled, whole pecans in a shallow pan and toast in a 275-degree F. oven for about 20 to 30 minutes.
Preheat oven to 325 degrees F. Butter a 13- x 9-inch baking dish. In a large bowl, beat eggs until very frothy and lemon colored. Add sugar, vanilla extract, lemon juice, flour, nutmeg, baking soda, and salt; stir until well combined. Fold in 1 cup toasted pecans and the apples. Pour batter into the prepared baking dish. Bake 30 to 35 minutes or until the top is brown and crusty; remove from oven. Serve warm or at room temperature.
To serve, scoop up into serving bowls (keeping crusty part on top) and garnish with whipped cream and chopped pecans.
Makes 8 servings.