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Horry County Museum
Traditional Recipes
Southern Style – March 3, 2002
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Huguenot Torte
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For the cake:

	2 cups mixed ground nuts
		Approximately 1 cup ground pecans, 2/3 cup ground walnuts and 1/3 cup 	
		ground black walnuts.
		Nuts should be ground fine but not to the point of being oily.
	2 Med- Apples – Pealed and cubed.
	4 large eggs at room temperature.
	1 large egg yolk at room temperature
	1 3/4 cups sugar
	3/4 cup all purpose flour

Topping:  Sugared Pecan Halves and freshly whipped cream.

Prepare two 9 inch cake pans by greasing lightly and lining with wax paper or parchment.  
Grease the paper and dust with flour.
Preheat oven to 375 and put a pan of water on the bottom rack of the oven.

Beat eggs and egg yolk on high speed until double in volume.  Slowly add sugar until volume is 
tripled and mixture is very thick and light in color.
Sift the flour over the mixture, sprinkle the ground nuts over all followed by the diced applies.  
Fold the mixture together thoroughly with a large spatula.
Divide the mixture between 2 cake pans and bake for about 25 to 30 minutes until top is golden 
brown and sides begin to pull away from pan.

Remove from oven and cool thoroughly before attempting to remove from the pan.  Invert the 
pans to remove the lining and then turn the cakes back over again so that the crusty surface in 
on top.  

Serve with a healthy serving of freshly whipped cream and a sugared pecan half.