A couple of weeks ago I was watching The Food Network and someone mentioned this recipe and said it was an old recipe from The New York Times. I don't remember what show I was watching, but I did an internet search and found that it was indeed published in The New York Times back in 1965. It sounded really delicious, so I decided to give it a try. It was a huge hit. The original recipe called for whipped cream with almond extract. Instead I made cinnamon whipped cream. Delicious!
I will warn you that the recipe says it serves 8, but those are not generous servings. Next time I make it, I will double the recipe. It is supposed to sink in the middle and be gooey with a crisp top. By the way, the cinnamon whipped cream was a huge hit with the family. It was just the right touch for the torte.
1965 Huguenot Torte
1/2 teaspoon salt
1 1/2 cups sugar
1 cup peeled and chopped tart cooking apples (I used Pink Lady Apples)
1 cup coarsely chopped pecans
1 teaspoon vanilla
4 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
Preheat oven to 325 degrees.
Beat eggs and salt with until light and fluffy. Gradually beat in the sugar.
Using a hand-held whisk, fold in apples and pecans. Add vanilla, flour and baking powder. Pour into a well-greased 9" x 12" baking pan at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream. Serves 8.
Cinnamon Whipped Cream
2 cups heavy whipping cream
1/4 cup sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Chill bowl and mixer's beater attachment in freezer for 10 minutes. Beat whipping cream on high speed until it begins to thicken. Slowly add sugar, cinnamon, and vanilla extract. Continue beating until stiff peaks form. Do not over-beat or cream will begin to separate and break down.