Apple and Walnut Huguenot Torte Dessert Recipe
Oberon Chardonnay, Los Carneros

Pair with Oberon Chardonnay

Servings: 6-8


2 large eggs
1 1/3 cups sugar
1/4 cup all-purpose flour
2 1/2 tsp baking powder
1/4 tsp kosher salt
1 Granny Smith or other tart apple, cored, peeled, and diced (1 cup)
1 cup chopped walnut
1 tsp pure vanilla extract
1/2 cup heavy cream
2 Tbsp whole buttermilk or sour cream
1 Tbsp powder sugar
Unsalted butter for greasing the dish

Apple and Walnut Huguenot Torte


Preheat the oven to 325°F. Grease a 2-quart baking dish.

In a large bowl, beat the eggs with a whisk until they're creamy and frothy. Add the sugar, flour, baking powder, salt, apple, walnuts, and vanilla, whisking to combine after each addition.

Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes. Whip the heavy cream with the buttermilk and cinnamon until stiff peaks form. Cut torte into individual portions, they will be lumpy and misshapen, with shards of crust, but this is what it should look like, then serve with dollops of the whipped cream

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