[Photograph: Squire Fox]
Huguenot Torte from The Lee Bros. Charleston Kitchen tastes like a giant, sticky apple blondie. An ultra-decadent, ultra-sweet, ultra-simple dessert that bakes up with a soft center and crunchy crust. Easy to make, even easier to eat.
Tips: The buttermilk or sour cream is whipped into the heavy cream to create a topping that tempers the heavy sweetness of the dish. It’s a worthwhile extra step to take. Leftover shards of crust sprinkled over Greek yogurt the next morning are also delicious.
Tweaks: Once you cut up the cooled torte, it’s supposed to look messy. If that bothers you, or if you feel like eating a portion of this away from the table (I don’t judge), spoon a serving into a ramekin and top with tons of whipped cream.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Lee Bros Charleston Kitchen to give away