HUGUENOT TORTE

Prep: 15 min., Bake: 45 min.

Yield

Makes 12 servings

Ingredients

• 2 large eggs
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 Granny Smith apple, chopped (1 cup)
• 1 cup chopped pecans
• 1 teaspoon vanilla
• Whipped cream

Preparation

Beat eggs at high speed with an electric mixer 5 minutes or until doubled in volume and lemon colored. Gradually add sugar, beating at medium speed until tripled in volume. Stir in flour and next 5 ingredients just until blended.

Spoon into a greased or aluminum foil-lined 13- x 9-inch pan. (A light- colored metal pan works best.)

Bake at 325° for 45 minutes or until golden. (Torte will puff up and then fall.) Run a knife around edge of pan while still warm. Cut into 3-inch squares. Serve with whipped cream.

Note: Line the pan with Non-Stick Aluminum Foil for easier cleanup.