Huguenot Torte

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I ant persuaded that one of the finest desserts of Southern origin is known as a Huguenot torte. I am also persuaded that it has been perpetuated with greatest emphasis because it is included in a softcover volume titled Charleston Receipts, first published in 1950 by The Junior League of Charleston, South Carolina. The following version of the dessert was adapted from the book and given to me by a young master chef, Bill Neal of Crook’s Corner Restaurant in Chapel Hill, North Carolina.


  • 6 ounces pecan meats (about cups)
  • ½ cup flour
  • Salt to taste, if desired
  • 2 teaspoons baking powder
  • 2 apples (about ¾ pound)
  • 3 large eggs
  • 1 cup plus 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract
  • cup heavy cream
  • 8 crisp, toasted, browned pecans


  • Preheat the oven to 325 degrees.
  • Butter the bottom and sides of two 9-inch cake pans. Cut 2 rounds of wax paper to fit inside the bottom of the pans. Place rounds in the pans and butter lightly. Sprinkle the paper with flour; shake out the excess.
  • Process the pecan meats in a food processor or electric blender until fine but not a paste.
  • Put the processed pecans in a mixing bowl and add ½ cup flour, the salt, and baking powder. Blend well.
  • Peel the apples and cut them into quarters. Cut away the cores. Cut each quarter into thin slices, and the slices into thin strips. Cut the strips into very small cubes. There should be about 2 cups. Add the apples to the pecan mixture and stir to blend well.
  • Beat the eggs with a whisk or electric mixer, about 2 minutes. Continue beating while gradually adding 1 cup sugar, a little at a time, about 5 minutes. Beat in the vanilla. Gradually fold in the apple mixture.
  • Pour an equal portion of the batter into each of the prepared pans and smooth over the tops. Place the pans on the center shelf of the oven and bake 35 minutes, or until a cake tester inserted in the center comes out clean.
  • Transfer the cake pans to a rack and let stand 10 minutes.
  • Run a knife around the rim of each cake and unmold. Let stand on a rack until the layers are cool.
  • Put the cream in a mixing bowl and start beating. Gradually add the remaining 1 tablespoon sugar and continue beating until the cream is stiff.
  • Spread 1 cake layer with slightly more than half the whipped cream. Top with the second layer.
  • Spoon the remaining whipped cream into a pastry bag outfitted with a No. 5 star tube. Pipe 8 rosettes of whipped cream on top of the cake.
  • Chill the cake briefly. Top each rosette with a pecan.