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Apple, pecan & pinenut torte with apple gelato


  • To make the apple gelato a day before required, put 250 gm caster sugar and the water in a heavy-bottomed pot and boil for several minutes to dissolve, stirring now and again. Remove from the heat and refrigerate until cold.
  • Then core 500 gm (about 3) apples and dice, leaving the skin on.
  • Combine the diced apple with 125 ml fresh lemon juice, the Calvados and the cold sugar syrup. Then place a piece of baking paper on top with a bowl and freeze overnight.
  • When ready, puree the frozen apple mixture until smooth and freeze again for a few hours, until required.
  • Preheat oven to 170°C fan forced (190°C normal).
  • Core and finely slice 6 apples and toss with the grated rind and juice of 1 lemon until well coated. Set aside.
  • Beat 250 gm caster sugar with the eggs and vanilla in a large bowl using a hand mixer until thick and pale. Add the cooled melted butter and milk. Whisk well and then add the flour, baking powder, sultanas and most of the nuts.
  • Pour the batter over the apples and mix well.
  • Grease and line the base and sides of a springform cake tin with baking paper. Then pour in the cake mixture and smooth the top with the back of a hot spoon.
  • Combine 3 tbsp caster sugar with the cinnamon and nutmeg. 
  • Sprinkle the extra nuts and then the spice mixture over the top of the torte and cook in the oven for about 1 hour 20 mins or until a skewer comes out clean, covering with foil if colouring too much. Leave the cake in the tin for 10 mins, before turning out onto a rack to cool.
  • When ready, dust the torte with icing sugar, cut into wedges and serve with scoops of the gelato on the side. 
  • Philip Johnson - ecco bistro in Brisbane


  • caster sugar
  • 1 cup water
  • 9-10 Granny Smith apples
  • 4-5 lemons
  • 1 tbsp Calvados (or any brandy)
  • 3 large eggs
  • 2 tspn vanilla extract
  • 100 gm unsalted butter, melted & cooled
  • 100 ml milk
  • 150 gm plain flour, sifted
  • 2 tspn baking powder
  • 120 gm sultanas, chopped
  • 100 gm roasted pecans, roughly chopped
  • 100 gm toasted pinenuts, toasted
  • 1 tspn ground cinnamon
  • ½ tspn ground nutmeg
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm