In the late 17th century, French Huguenots began a mass exodus from France to escape religious suppression. A small group came to Charleston, S.C.. They built their first church at, appropriately, 136 Church Street. There, in the third church building (1844), it remains today.
This recipe was given to be by a native Charlestonian. I assumed it was an old family recipe but she said it was from James Beard. However she, hence I, came across the "recipt", it is delicious. A note on the card suggested serving it with whipped cream laced with brandy. I took it up a notch with my "secret" sauce which I am going to reveal to you.
3 large eggs
1 1/4 cups sugar
1 tsp vanilla
1/3 cup flour
2 1/2 tsp baking powder
1/4 tsp salt
2 Granny Smith apples peeled, cored and coarsely chopped
1/3 cup chopped pecans
Preheat the oven to 325
1. In a large bowl, beat the eggs, sugar and vanilla until the mixture is thick and light in color. Sift the flour, baking powder and salt together and stir into the egg mixture. Mix well but don't over mix. Fold in the apples and pecans.
2. Thickly butter an 8 x 12 baking pan. Spoon the batter in and even out.
3. Bake for about 35 minutes or until the top is lightly browned and cracked.
4. Serve warm or at room temperature spooned into a bowl and topped with the "secret sauce".
Secret Sauce Recipe
1 pint of really good, all-natural vanilla ice cream
1. Allow the ice cream to melt in the refrigerator.
2. Pour into a pretty server.
3. Ladle a bit over the torte.