Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1/4 cup blueberry jam
- 1/4 cup fresh blueberries
- 1/4 cup powdered sugar
- 1 lime, zested and juiced
Special equipment needed:
- 8-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Zester or grater
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, ground cardamom, and salt.
3. In another mixing bowl, beat together the melted butter, eggs, and milk until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. In a small bowl, mix together the blueberry jam and fresh blueberries. Spoon the mixture over the top of the batter and swirl with a knife.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. In a small bowl, whisk together the powdered sugar, lime zest, and lime juice until smooth. Drizzle the glaze over the top of the cooled cake.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Total Fat: 17g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 210mg
Total Carbohydrate: 48g
Dietary Fiber: 2g
Sugars: 33g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Blueberry jam can be substituted with raspberry jam or strawberry jam.
- Fresh blueberries can be substituted with frozen blueberries.
Variations:
- Lemon zest and juice can be used instead of lime for a Lemon-Runeberg Torte.
- Chopped almonds or pistachios can be added to the batter for extra crunch.
- A layer of cream cheese frosting can be added between the cake and the blueberry jam for a richer flavor.
Tips and tricks:
- Make sure to cool the melted butter before adding it to the egg mixture to prevent the eggs from cooking.
- Swirl the blueberry jam mixture gently with a knife to create a marbled effect.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before adding the glaze to prevent it from melting.
Storage instructions:
Store the Blueberry-Lime Runeberg Torte in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
Serve the Blueberry-Lime Runeberg Torte on a cake stand and dust with powdered sugar. Garnish with fresh blueberries and lime slices.
Garnishes:
Fresh blueberries, lime slices, and mint leaves.
Pairings:
Serve the Blueberry-Lime Runeberg Torte with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too wet, try reducing the amount of blueberry jam.
- If the cake is not rising properly, make sure the baking powder is fresh.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
The Runeberg Torte is a Finnish almond cake traditionally eaten on February 5th to celebrate the birthday of the Finnish national poet, Johan Ludvig Runeberg.
Flavor profiles:
The Blueberry-Lime Runeberg Torte is a sweet and tangy cake with a nutty almond flavor and a hint of cardamom.
Serving suggestions:
Serve the Blueberry-Lime Runeberg Torte as a dessert or a sweet treat with coffee or tea.
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Region: Finnish