Ingredients:
2 eggs
¾ cup sugar of choice
¼ flour
2 teaspoons baking powder
¼ teaspoon sea salt
2 teaspoons vanilla
1 cup coarsely chopped apples
1 cup toasted pecans
1 teaspoon fresh lemon juice
½ pint heavy cream
2 tablespoons maple syrup
8 pecan halves, toasted

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large bowl, beat eggs until fluffy then slowly add the sugar, while beating, until the mixture is very thick.
  3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the eggs and sugar, stirring just enough to combine them thoroughly. Gently fold in the vanilla, chopped apples, pecans and lemon juice. Pour the batter into a buttered 10-inch round or 9-inch square baking pan.
  4. Bake for 35-40 minutes or until the top is brown and crusty. As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy.
  5. Just before serving, whip heavy cream with the syrup. Cut the torte into wedges or squares and top each serving with a dollop of whipped cream and a pecan half.

Yields 8 servings