Apple Pecan Torte

Name: Apple Pecan Torte
Yield: Serves 8
Cuisine: American
Ingredients: 1 large, firm apple, peeled, cored, and cut up; 1 cup pecans, plus 8 perfect pecan halves; 1 egg yolk at room temperature; 2 eggs at room temperature; ⅞ cup sugar, plus a little more for the pecans; ½ cup heavy cream; ⅜ cup all-purpose flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

This is my version of Charleston’s famous cake with the misnomer “Huguenot Torte.” Regardless of its heritage, it’s a delicious and simple way to end a fall meal with the flavorful new crops of crisp mountain apples and local pecans.

Ingredients

1 cup pecans, plus 8 perfect pecan halves
1 large, firm apple, peeled, cored, and cut up

Americas
United States
Cake
Lunch
Vegetarian
South Carolina

Method

Lightly grease a 9-inch round cake pan, line it with wax paper or parchment, grease the paper, and lightly dust with flour.

Preheat the oven to 375°F and put a pan of water in the bottom of the oven.

Finely grind 1 cup of pecans in a food processor, working in quick bur