Huguenot Torte

Southern Kitchen
Huguenot Torte

Serves: 8

Hands On Time: 1 hour and 0 minutes

Total Time: 1 hour and 0 minutes


2 Granny Smith apples, peeled, cored and diced

1 cup plus 5 tablespoons all-purpose flour

1 cup chopped walnuts

3/4 cup chopped pecans

1 3/4 cup granulated sugar

1/2 cup powdered sugar

1 teaspoon kosher salt

4 large eggs

Fresh whipped cream, for serving


Heat the oven to 375 degrees. Grease an 8-inch cast iron skillet.

In a large bowl, toss the apples with 3 tablespoons of the flour to coat. 

In the bowl of a food processor, pulse the walnuts, pecans, 1/4 cup of the granulated sugar and the powdered sugar until the mixture forms a tight paste. Add the remaining flour and the salt, and pulse to combine.

In a stand mixer fitted with the paddle attachment, combine the eggs and remaining granulated sugar and beat on medium speed until thick and almost doubled in volume, 3 to 5 minutes. Turn down the speed to low and add the flour mixture, mixing just until combined. With a rubber spatula, stir in the apples. 

Pour batter into the prepared skillet and bake until a knife inserted in the center comes out clean, about 45 minutes. Let cool to room temperature and serve with fresh whipped cream.

About the recipe

Popular around Charleston, the Huguenot torte takes its name from the French Protestants who settled in the Charleston area in the 17th century. Nuts and sugar make up a significant part of the batter, and the whole dessert gets a nice pop from the tart Granny Smith apples. You can bake this in a glass baking dish, but we love the rustic feel of a cast iron skillet.