Huguenot Torte

Huguenot Torte

A rustic, custardy apple-walnut cake attributed to the Huguenot settlers of the Shenandoah Valley in Virginia. It is easy to make, needs no frosting, and is traditionally served warm with whipped cream.

Prep

15 min

Cook

45 min

Total

60 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •200 g (1 cup) walnut halves or pieces, lightly toasted, then coarsely chopped
• •240 g (8 oz (about 2 medium)) tart cooking apples, Granny Smith or other firm, tart variety; peeled, cored, and chopped
• •200 g (1 cup) granulated sugar
• •120 g (1 cup) all-purpose flour
• •5 g (1 tsp) baking powder
• •2 g (½ tsp) ground cinnamon
• •2 g (¼ tsp) fine sea salt
• •2 large eggs, lightly beaten, room temperature
• •120 ml (½ cup) heavy cream, plus more for serving
• •115 g (½ cup) unsalted butter, melted and slightly cooled
• •5 ml (1 tsp) vanilla extract
• •5 g (1 tsp) unsalted butter, for greasing the baking dish

Steps

1. 1 Position a rack in the middle of the oven and preheat to 175°C / 350°F. Generously butter a 23 cm (9-inch) glass or ceramic pie dish or shallow baking dish.
2. 2 Spread the chopped apples evenly over the bottom of the prepared dish and scatter the toasted walnuts on top.
3. 3 In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon, and salt until well combined.
4. 4 In a second bowl, whisk the eggs, then whisk in the heavy cream, melted butter, and vanilla until smooth.
5. 5 Pour the wet ingredients into the dry ingredients and stir with a spatula just until no streaks of flour remain; do not overmix (the batter will be thin).
6. 6 Pour the batter evenly over the apples and walnuts in the baking dish.
7. 7 Bake for 40–45 minutes, until the top is deep golden brown, the edges are set, and a toothpick inserted into the center comes out with only moist crumbs (no wet batter). The center should spring back lightly when pressed.
8. 8 Place the dish on a wire rack and let the torte rest for at least 15 minutes; it will continue to set as it cools from a custardy-slack consistency to a soft, sliceable cake.
9. 9 Serve warm or at room temperature, topped with cold heavy cream whipped to soft peaks (or a spoonful of cold heavy cream poured over each slice, in the traditional Shenandoah style).