Huguenot Torte

• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 cup peeled and chopped tart cooking apples
• 1 cup coarsely chopped pecans
• 1 teaspoon vanilla
• 4 tablespoons all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 cup whipped cream, barely sweetened and flavored with 1 teaspoon almond extract

1. Preheat the oven to 325 degrees.
2. Beat the eggs and salt with a rotary beater until light and fluffy.
3. Gradually beat in the sugar.
4. Fold in the apples and pecans with a whisk.
5. Add the vanilla, flour and baking powder.
6. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep.
7. Bake for 45 minutes, until sunken and crusty.
8. Serve warm or chilled, with whipped cream.

eggs, salt, sugar, apples, pecans, vanilla, allpurpose, baking powder, whipped cream

Taken from cooking.nytimes.com/recipes/1012767 (may not work)