Huguenot torte

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a cake in a pan with a knife sticking out of it

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.

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a white plate topped with cake and cream on top of a wooden table next to a fork

This Huguenot Torte or Ozark Pudding is Charleston, South Carolina's most famous dessert. Almost all restaurants in the area serve this wonderfully delicious apple and nut torte. The recipe is

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Huguenot Torte Strawberry Slice, Granny Smith Apples, Granny Smith, Eat Local, Confectioners Sugar, Fresh Lemon Juice, Serving Plates, The Well, Butter Cream

The well-traveled dessert Story by Carrie Hirsch + photo by Butch Hirsch Names can be deceiving, and one of the Lowcountry’s signature desserts known as the Huguenot torte is a prime example. For starters, the Huguenots did not create the recipe and bring it to South Carolina from Europe in…

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