Huguenot Torte

Preparation 1. Preheat the oven to 375°F and place the rack in the middle position. Grease a 9-by-13-inch baking dish. 2. Peel, core, and chop the apples into 1/4-inch cubes. In a large bowl, toss them with 3 tablespoons of the flour to activate the glutens. Use a spoon or flexible spatula, rather than your hands. 3. Grind the nuts, 2 ounces of the superfine sugar, and the confectioners' sugar in a food processor with the steel blade for 20 to 30 seconds. In a bowl, mix together the nuts, the remaining flour, and the salt. Whisk to combine. 4. Combine the eggs and the remaining superfine sugar in a standing mixer fitted with the wire whip attachment and whip at medium speed until stiff, about 4 minutes. 5. Reduce the speed to low and slowly add the nut-and-flour mixture to the eggs. 6. Fold in the apples using a flexible spatula. 7. Distribute the batter evenly into the prepared pan and bake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean. 8. Cool the cake to room temperature, dust the top with confectioners' sugar, and cut slices directly from the baking dish. From United Cakes of America: Recipes Celebrating Every State by Warren Brown. Copyright © 2010 by Warren Brown; photographs © 2010 by Joshua Cogan. Published in 2010 by Stewart, Tabori & Chang, an imprint of ABRAMS.

Preparation 1. Preheat the oven to 375°F and place the rack in the middle position. Grease a 9-by-13-inch baking dish. 2. Peel, core, and chop the apples into 1/4-inch cubes. In a large bowl, toss them with 3 tablespoons of the flour to activate the glutens. Use a spoon or flexible spatula, rather than your hands. 3. Grind the nuts, 2 ounces of the superfine sugar, and the confectioners' sugar in a food processor with the steel blade for 20 to 30 seconds. In a bowl, mix together the nuts, the remaining flour, and the salt. Whisk to combine. 4. Combine the eggs and the remaining superfine sugar in a standing mixer fitted with the wire whip attachment and whip at medium speed until stiff, about 4 minutes. 5. Reduce the speed to low and slowly add the nut-and-flour mixture to the eggs. 6. Fold in the apples using a flexible spatula. 7. Distribute the batter evenly into the prepared pan and bake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean. 8. Cool the cake to room temperature, dust the top with confectioners' sugar, and cut slices directly from the baking dish. From United Cakes of America: Recipes Celebrating Every State by Warren Brown. Copyright © 2010 by Warren Brown; photographs © 2010 by Joshua Cogan. Published in 2010 by Stewart, Tabori & Chang, an imprint of ABRAMS.