Huguenot Torte

• 2 eggs
• 3/4 cup sugar
• 1/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup apple, coarsely chopped
• 1 cup pecans, toasted and chopped
• 1 teaspoon fresh lemon juice
• 1/2 pint heavy cream
• 2 tablespoons maple syrup
• 8 pecan halves, toasted

1. Preheat oven to 325u0b0F.
2. In a large bowl, beat the eggs until fluffy.
3. Slowly add the sugar, while beating, until the mixture is very thick.
4. In a separate bowl, sift the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the eggs and sugar, stirring just to combine.
6. Gently fold in the vanilla, apples, pecans, and lemon juice.
7. Pour the batter into a 10-inche round baking pan.
8. Bake for 35-40 minutes or until top is brown and crusy.
9. As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy.
10. Just before serving, whip the heavy cream with the syrup.
11. Cut the torte into wedges and top each serving with a dollop of whipped cream and a pecan half.

eggs, sugar, flour, baking powder, salt, vanilla, apple, pecans, lemon juice, heavy cream, maple syrup, pecan

Taken from www.food.com/recipe/huguenot-torte-135337 (may not work)