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Pecan Apple Torte

Image of Pecan Apple Torte

1 cup pecan halves
cup flour
2 teaspoons baking powder
teaspoon salt
2 large cooking apples
3 eggs
1 cup sugar
1 teaspoon vanilla extract
cup whipping cream


Serves: 8


1. Preheat the oven to 325°F. Line 2 - 9 inch cake pans with wax paper and grease. Spread the pecans on a baking sheet and bake for 10 minutes.

2. Finely chop the pecans. Reserve 1½ tablespoons and place the rest in a mixing bowl. Sift over the flour, baking powder, salt and stir.

3. Quarter, core and peel the apples. Cut into ⅛ inch dice, then stir into the pecan, flour mixture.

4. With an electric mixer, beat the eggs until frothy. Gradually add the sugar and vanilla and beat until a ribbon forms, about 8 minutes. Gently fold in the flour mixture.

5. Pour into the pans and level the tops. Bake until a cake tester inserted in the centre comes out clean, about 35 minutes. Let stand 10 minutes.

6. To loosen, run a knife around the inside edge of each pan. Let cool.

7. Whip the cream until firm. Spread half over the cake. Top with the second cake. Pipe whipped cream rosettes on top and sprinkle over the reserved pecans before serving.

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