HUGENOT TORTE

Serves: 6 to 8

Ingredients

• Butter and flour for prepping the pan
• 1cup pecans
• 2tablespoons plus 3/4 cup granulated sugar, divided
• 2large eggs
• 1/4cup all-purpose flour
• 2teaspoons baking soda
• 1/4teaspoon salt
• 1medium tart apple, peeled and finely chopped (about 1 cup)
• 1cup unsweetened whipped cream, for topping

Directions

1. Place a rack in the center of the oven, and preheat the oven to 350° F. Lightly grease and flour a 9-inch springform pan. Shake out the excess flour, and set the pan aside.
2. Place the pecans and 2 tablespoons of sugar in a food processor fitted with a steel blade (or finely chop the pecans by hand, then combine with the sugar). Pulse 3 or 4 times so that the pecans are finely minced and nearly ground. Set aside.
3. Place the eggs in a large mixing bowl, and whisk by hand or beat with an electric mixer on high speed until they double in volume. Reduce the mixer speed to medium, and gradually beat in 3⁄4 cup sugar until the eggs are thick and pale yellow in color. Scatter the pecans over the top of the eggs. Combine the flour with the baking powder and salt, and sprinkle this over the pecans. Add the chopped apple. Fold the ingredients together lightly with a rubber spatula, and turn the batter into the prepared pan.
4. Place the pan in the oven, and bake until the torte is golden and just pulls away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and cool for 20 minutes. Unfasten the collar of the pan, and remove. Slice the torte and serve with the whipped cream.