Huguenot Torte (Apple and Pecan Torte)

It’s a Saturday night; I’m at home, I’m baking and I’m preparing blog posts. While some may not publicise this activity on a Saturday night, I am reveling in the peace and quiet. I have the kitchen to myself, Diana Krall is playing and I couldn’t feel more comfortable right now, or with my future as a crazy cat lady whose house is full of books. It’s nice and calming after a chaotic start to the year.

While you may not be jealous with how I have spent my Saturday night; I can assure you, you would be jealous of how delicious my kitchen smells right now. It smells of winter and baked apples.

The Huguenot Torte is a recipe published in The Essential New York Times Cook Book.  The book is not a glossy cookbook, but rather a historical companion to recipes published in The New York Times. The author, Amanda Hesser has done a brilliant job. Each recipe has a history, a cooking note, which often will show any changes she has made to suit a modern kitchen, as well as any possible variations.

The Huguenot Torte was published by the newspaper in 1965. The recipe was created by Evelyn Anderson Florence who was attempting to re-create the Ozark pudding in the 1950s.

Please don’t judge the Torte by its appearance. It is quite simply amazing. The outside is gooey like a soft meringue, and the inside is custard like, with the pecan adding a deliciously crunchy texture. Served with cream, the torte is divine. If that wasn’t alluring enough, just see how simple it is to make!


  • 2 Eggs
  • 1/2 tsp Salt
  • 1 1/2 Sugar
  • 1 Cup, peeled cored and chopped apples
  • 1 Cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 cup flour
  • 2 1/2 teaspoons baking powder.

  1. Preheat the oven to 165C. Grease a baking pan. The cake rises in the oven before falling. I used a loaf pan to ensure it didn’t spill down the sides. 
  2. Beat the eggs and salt until light and fluffy. Slowly add the sugar. 

3. Fold in the apples and pecans. Add the vanilla, baking powder and flour. Pour into the pan.

4. Bake for 15 minutes until sunken
and creamy.

The torte can be eaten warm or chilled. Hesser serves with cream mixed with some almond extract. She also recommends eating it warm, as chilled it can be difficult to cut.

I feel this could easily become vegan by beating some oil with the sugar and salt rather than egg. Even with the egg, it’s quite a delicate pudding that doesn’t hold it’s shape very well.

I can’t tell you how glorious it was, so please try it for yourself.

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