Huguenot Torte (South Carolina Ozark Pudding)

This Huguenot Torte (Ozark Pudding) is Charleston, South Carolina's most famous dessert. Almost all restaurants in the area serve this wonderfully delicious apple and nut torte. The recipe is neither Huguenot or a torte - it is kind of like a pecan pie without a crust. A southern confection that you can easily master at home with a few apples, pecans, flour and sugar. Ozark Pudding was a favourite dessert of President Harry Truman, a recipe by his wife, Bess Truman, having been widely published in the 1950s, including it being her contribution to the Congressional Club Cookbook.

nonstick cooking spray
4 large eggs
3 cups sugar
8 Tbsp. all-purpose flour, unbleached
5 tsp. baking powder
½ tsp. sea salt
3 large Granny Smith apples, cored and cut into ½” pieces (2 cups)
2 cups pecans, chopped
2 tsp. pure vanilla extract

To Serve:
whipped cream

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3) with racks in the upper and lower thirds of the oven. Spray two rimmed baking sheets (17 ¼x11½x1”) with cooking spray; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on medium speed until pale yellow and thickened, about 4 minutes. Gradually add sugar, and beat until light and fluffy. Sift together flour, baking powder and salt. With mixer on medium speed, gradually add flour mixture. Beat until incorporated, about 1 minute. Add apples, pecans and vanilla; beat to combine.

Divide mixture between prepared baking pans, spreading evenly. Bake until golden brown, about 45 minutes.

Remove from oven and let cool 20 minutes. Using a spatula, break into pieces and stack on a large serving platter. Serve topped with whipped cream and nuts.

Makes 16 servings.