 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
From the NY Times: This recipe from “The First Ladies Cook Book” appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or chilled.I like it best warm and cut into squares. The torte has so much sticky sugar in it that when it’s cold you have to do battle to cut it. Either way, I suggest adding little or no sugar to the accompanying whipped cream.In fact, I’d fold in some crème fraîche. Ingredients:
2 eggs |
1/2 teaspoon salt |
1 1/2 cups sugar |
1 cup peeled and chopped tart cooking apple |
1 cup coarsely chopped pecans |
1 teaspoon vanilla |
4 tablespoons all-purpose flour |
2 1/2 teaspoons baking powder |
1 cup whipped cream, barely sweetened and flavored with 1 teaspoon almond extract |
Directions:
1. Preheat the oven to 325 degrees.
2. Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
3. Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream. Serves 8.
|
|