Huguenot Torte

Preparation info
  • Yields

    6 to 8

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

If I had to choose only one cake as my favorite, it would unquestionably be this Huguenot torte from Charleston. The layers are so light from the well-beaten eggs, yet so rich and moist from the pecans and apples that it seems a contradiction, a palpable cloud. The Creole combination of a classic French technique and the native pecan is inspired. There is great reward in eating this cake, beyond its flavor and texture, though, a symbolic participation in the French Huguenots’ success in fin