Huguenot torte is probably Charleston’s most famous dessert. It is however neither Huguenot nor a torte, but rather something a bit like the love child of apple crisp and pecan pie. A light batter barely holds a combination of equal parts apples and pecans, baked until crisp and browned on top, almost meringue- like. A dollop of whipped cream finishes the sweet-tart dessert.
The dish seems to be derived from something known as Ozark pudding, which was a favorite dessert of Harry Truman. The recipe first appears under the name Huguenot Torte in 1950 in Charleston Receipts, the city’s legendary community cookbook. It became the signature dish for the Huguenot Tavern, a Charleston restaurant where the recipe’s originator, Evelyn Anderson Florance, worked. The tavern became known for the dessert, which was named to honor the Huguenots— Protestant French who were among the first settlers in Charleston. Its recipe has been shared far and wide.
recipe 
yields
Serves 16
steps
- Preheat the oven to 325. Generously butter two 8 × 12-inch baking pans.
- In a stand mixer fitted with the whisk, beat the eggs and sugar on medium speed, just until frothy. Switch to the paddle and on low speed, gradually beat in the flour until Add the baking powder, salt, apples, pecans, and vanilla, beating just until incorporated and the batter is slightly thick.
- Divide the batter evenly between the two prepared
- Bake until browned and crusty and the tortes are just set, 20 to 25 minutes.
- Let the cakes cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool for another 30 minutes.
- Serve topped with whipped cream and a sprinkling of chopped pecans
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Recipe adapted from
Braided Heritage: Recipes and Stories on the Origin of American Cuisine by Jessica B. Harris, copyright © 2025. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Photography copyright: Kelly Marshall © 2025 -
Contributing City
Charleston
