Huguenot Torte - cooking recipe

Ingredients

4 eggs
3 c. sugar
8 Tbsp. flour
5 tsp. baking powder
1/2 tsp. salt
2 c. chopped tart cooking apples, peeled
2 c. chopped pecans or walnuts
2 tsp. vanilla

Preparation

Beat whole eggs in electric mixer or with rotary beater until very frothy and lemon-colored.
Add other ingredients in order. Pour into two well buttered baking pans, about 8 x 12-inches. Bake in 325\u00b0 oven for about 45 minutes or until crusty and brown. To serve, scoop up with pancake turner (keeping crusty part on top); pile on large plate and cover with whipped cream and a sprinkling of the chopped nuts, or make 16 individual servings.