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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. Spoon into a greased or aluminum foil-lined 13- x 9-inch pan. (A light- colored metal pan works best.)
3. 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.
4. Note: We lined the pan with Reynold's Wrap Release Non-Stick Aluminum Foil for easier cleanup.
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