Huguenot torte, neither French nor a torte, is a popular Charleston, South Carolina, baked apple and nut pudding with a meringue-like top. The recipe first appeared in the Junior League of Charleston’s best-selling Charleston Receipts (continuously in print since 1950, with over 500,000 copies sold). Its author, Evelyn Anderson (identified in the book also as Mrs. Cornelius Huguenin), submitted the recipe for inclusion in the fundraiser cookbook in the late 1940s when she was making desserts for the Huguenot Tavern in the heart of the city’s historic district. Remarried after the death of her first husband, she was contacted in the assisted-living facility where she lived in the late 1980s to discuss the recipe, which includes copious amounts of baking powder.
