Cook Time: 35 Mins
Makes: 16 Servings
¾ cup all-purpose flour
2 tsp. baking powder
¼ tsp. salt
5 EGGS, room temperature
1 cup sugar
1 tsp. vanilla
1 ½ cups finely chopped peeled tart apples (about 2 medium)
1 ½ cups finely chopped pecans OR walnuts (6 oz.)
Pre-heat the oven to 325 degrees and coat the bottom and sides of two 8- or 9-inch round
cake pans with cooking spray. Line the bottoms of the pans with waxed or parchment paper;
spray paper. Dust bottom and sides of pans with flour; tap out excess.
Sift ¾ cup flour, baking powder and salt into medium bowl; set aside. Beat
eggs in mixer bowl with whisk attachment on high speed until thick, pale
lemon-colored and double in volume, about 5 minutes. Reduce speed to medium.
Beating constantly, Add sugar, 1 to 2 tbsp. at a time, beating after each
addition until sugar is dissolved. (Rub a bit of mixture between thumb and
forefinger; it should feel completely smooth.) Beat in vanilla. Add apples
and nuts to flour mixture; Toss to mix. Sprinkle evenly over egg mixture.
Fold gently but thoroughly until no streaks remain. Do not stir.
Pour into prepared pans; spread even. Bake until cakes begin to pull away from sides
of pans and wooden pick inserted in center comes out clean, 30 to 40 minutes
for 9-inch pans; 35-45 minutes for 8-inch pans. Cool on wire racks. Loosen
cakes from sides of pans with thin knife. Gently shake cakes out of pans
onto racks, taking care not to crack the meringue tops. Remove waxed paper
carefully; turn cakes right-side up. Serve warm or cool completely.
The NC Egg Association shared this recipe with us and made just a few changes. This torte is unique because of the meringue. The dense cake-like texture with the crunch of the apples and nuts gives it a very old-fashioned quality. It could also be served as a breakfast bread. We also recommend a drizzle of chocolate with a scoop of ice cream when serving as a dessert.