Food Network: Hoppin John Huguenot Torte

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Hoppin John Huguenot Torte
Recipe from John Martin Taylor’s cookbook Hoppin’ John’s Lowcountry Cooking, published by Bantam

Ingredients
3/4 cup ground pecans
3/4 cup ground English walnuts
1/2 cup ground black walnuts
2 medium apples, peeled
4 large egg, at room temperature
1 large egg yolk, at room temperature
1 3/4 cup sugar
3/4 cup unbleached all-purpose flour
16 perfect pecan halves
Sugar
2/3 cup cream

Directions
Prepare two 9-inch cake pans by lightly greasing them, lining them with
waxed paper or parchment, greasing the paper, and lightly dusting with flour. Preheat the oven to

375 degrees F. and put a pan of water in the bottom of the oven. Mix the ground nuts together.
Very finely chop the apples with a knife. You should have 1 3/4 cups. In a warmed electric mixer
bowl, beat the eggs and egg yolk on high speed until doubled in volume. It may take 10 minutes or
more. Slowly add the sugar while beating and continue beating until the volume is tripled. The
eggs should be very thick and light in color. Don't be afraid of over-beating. Sift the flour over
the egg mixture. Sprinkle the ground nuts over all, followed by the apples. With a large spatula,
fold the mixture together rapidly but gently, being certain to bring all the elements from the
bottom of the bowl up into the mixture. Divide the batter between 2 cake pans and bake in the
middle of the oven for about 25 to 30 minutes, or until the top is golden brown and the sides have
begun to pull away. Do not push on the meringue like top, or it may cave in. Place on a rack in a
draft-free place and let cool completely. Lightly toast the pecan halves while the cake are in the
oven. While the pecans are hot, quickly dip them in water and then roll them in granulated sugar
until they are lightly coated. Let them dry on a rack. The cakes must be perfectly cool, or the
heat with melt the cream. Invert the pans to remove the cakes, discarding the paper liners, and
turn the cakes back over again so that the crusty top surface is in its original position. Place
each cake on a serving platter. Using an electric standing mixer, fitted with a whip attachment,
whip the cream with some sugar until stiff and place 8 dollops of the cream evenly around each
cake. Garnish each bit of cream with a sugared pecan and serve with a shot glass of bourbon

neat.