Huguenot Torte from Hoppin John’s Lowcountry Cooking by John Martin Taylor
Charleston’s most famous dessert is its misbegotten “Huguenot Torte,” an apple and nut cake that first appeared in print in Charleston Receipts. In researching the recipe I finally tracked down...
Ingredients
- 1¾ cups sugar
- 1 large egg yolk at room temperature
- about 2 good-size apples, peeled 4 large eggs at room temperature
- 2 cups nut mix
- ¾ cup unbleached (all-purpose) flour
- 16 perfect pecan halves
- sugar
- ⅔ cup cream
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