Hoppin' John's Huguenot Torte
Ingredients
- 0.8 cup ground pecans
- 0.8 cup ground English walnuts
- 0.5 cup ground black walnuts
- 2 medium apples, peeled and very finely chopped
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 0.8 cup sugar
- 0.8 cup unbleached all-purpose flour
- 16 pecan halves (for garnish)
- 0.7 cup heavy cream
Instructions
- 1
Preheat oven to 375°F with a pan of water on the bottom rack. Grease two 9-inch cake pans, line with parchment, grease again, and dust with flour.
- 2
Mix all ground nuts together. Very finely chop the apples.
- 3
In a mixing bowl, beat the eggs and egg yolk with the sugar until very thick and pale, about 5 minutes.
- 4
Fold in the flour, then fold in the mixed nuts and chopped apples until just combined.
- 5
Divide batter between the two pans. Arrange pecan halves on top and sprinkle with granulated sugar.
- 6
Bake for 30 to 35 minutes until golden and set. Cool in pans for 10 minutes, then turn out. Whip the cream to soft peaks and serve alongside.
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