Huguenot Torte

Preparation info

  • Serves

    16

    (2 Cakes, 8 slices Each)
    • Difficulty

      Medium

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Charleston’s most famous dessert is its misbegotten “Huguenot Torte,” an apple and nut cake that first appeared in print in Charleston Receipts. In researching the recipe I finally tracked down the author, Evelyn Florance, who confirmed my suspicions that the cake was not local. She told me that it was adapted from a recipe for Ozark pudding from the Mississippi River delta (where pecans are indigenous). Mrs. Florance used to make the dessert for the Huguenot Tavern