Huguenot Torte



Serves 8 o 10

2 large eggs
1 ½ cups sugar
4 tablespoons flour
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup finely diced tart apple
1 teaspoon vanilla extract

Whipped cream for garnish
1 cup finely chopped pecans or walnuts

Preheat the oven to 325 F. Thoroughly butter a 8- x 12-inch baking pan.

Beat the eggs in an electric mixer until thick and lemon colored. Add the sugar, flour, baking powder, salt, apple and vanilla and stir just until combined. Pour the batter into the prepared baking pan, smoothing the top, and bake about 45 minutes or until crusty and brown.

To serve: scoop up the cake with a pancake turner, keeping the crusty part on top. Top with the whipped cream and chopped nuts.




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