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Huguenot Torte
Updated 2014. © Copyright 1997-2014
Peggy Shultz created this many, many years ago. Careful though, whoever you serve this to will want more than one serving.

Serves 9*
Nutritional Information

Sodium Per Recipe: 142.7 mg
Sodium Per Serving: 15.9 mg

Calories: 234.3
Protein: 3.585 g
Carbohydrate: 33.5 g
Dietary Fiber: 1.63 g
Total Fat: 10.6 g
Saturated Fat: 1.154 g
Monounsaturated Fat: 5.971 g
Polyunsaturated Fat: 2.788 g
Cholesterol: 47 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .137 g
Total Omega-6 FA: 0 g
Potassium: 258.7 mg
Sodium: 15.9 mg
Vitamin K: .134 mcg
Folate: 24.2 mcg
Ingredients

  • 2/3 cup white unbleached flour (1.65 mg)
  • 1½ teaspoons Ener-G Baking Powder (13.5 mg)
  • 2 large eggs (126 mg)
  • 1 cup sugar (trace)
  • 1 teaspoon vanilla (.378 mg)
  • 1 cup pared and chopped apples (trace)
  • 1 cup chopped dry roasted unsalted pecans (1.134 mg)

    Beat the eggs. Gradually add the sugar and vanilla. In a separate bowl, sift the flour and baking powder.

    Fold dry ingredients into wet. Add the apples and nuts.

    Put in greased 8x8 pan and bake at 350° F for 35-40 minutes.

    Cut into squares. Serve for dessert.

    Serve with zero sodium canned whipped cream or low sodium sorbet. * You can cut them smaller and make 12.