Huguenot Torte (North Carolina)

A Huguenot Torte is an iconic Charleston, SC dessert that's packed with apples and pecans. It's a delicious way to celebrate fall baking season. The Huguenot Torte is a unique dessert made up almost entirely of chopped nuts and apples. There’s a tiny bit of flour (just ¼ cup) that helps hold it all together, but the nuts and apples are the shining star in this dessert.

Torte:
2 large eggs
1⅓ cups Monk Fruit Sweetener with Erythritol (Granular)
¼ cup all-purpose flour, unbleached
2½ tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. sea salt
1 large green apple, peeled, cored and diced
1¼ cups pecans, chopped, divided
1½ tsp. pure vanilla extract

Whipped Cream:
½ cup heavy whipping cream
1 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
splash rum (optional)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Spray a 9" square baking pan with non-stick baking spray; set pan aside.

For the Torte:
Using an electric mixer, beat eggs for 2-3 minutes on medium-high speed, or until eggs are frothy and light yellow in colour.

Add sugar, flour, baking powder, cinnamon, salt, diced apples, 1 cup of chopped pecans and vanilla extract; mix until just combined.

Pour mixture into prepared baking pan. (Tip: Use an offset spatula to smooth the top of the batter before baking.)

Bake for 40-45 minutes, or until top is golden brown and crusty.

Let torte cool for 30 minutes before serving.

For the Whipped Cream:
Using an electric mixer fitted with the whisk attachment, beat the heavy whipping cream and confectioner’s sugar until stiff peaks form.

Divide torte onto plates and top with whipped cream and remaining ¼ cup of chopped pecans. (Tip: A large spatula is the best way to transfer this torte onto serving plates.)