Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup ground almonds
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Special Equipment Needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Piping bag (optional)
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. In a medium bowl, whisk together the flour, ground almonds, baking powder, cardamom, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.
10. Once the cake is cool, drizzle the caramel sauce over the top of the cake, allowing it to drip down the sides.
11. Serve the cake as is, or pipe whipped cream or frosting around the edges for a decorative touch.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 47g
Protein: 6g
Sodium: 200mg
Sugar: 33g
Substitutions for ingredients:
- Ground almonds can be substituted with ground hazelnuts or ground walnuts.
- Caramel sauce can be substituted with chocolate sauce or berry compote.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Substitute the caramel sauce with a salted caramel sauce for a more complex flavor.
- Top the cake with chopped candied pecans for added crunch.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Use a rubber spatula to fold in the chopped pecans to avoid overmixing the batter.
- If the caramel sauce is too thick, warm it up in the microwave for a few seconds to make it easier to drizzle.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Warm up individual slices in the microwave for 10-15 seconds before serving.
Presentation Ideas:
Serve the cake on a cake stand or plate and garnish with a sprig of fresh mint or a dusting of powdered sugar.
Garnishes:
- Whipped cream or frosting
- Chopped candied pecans
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Coffee or tea
- Vanilla ice cream
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
- If the caramel sauce is too thin, let it cool and thicken in the refrigerator for 10-15 minutes before drizzling it over the cake.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before and after handling food.
- Store the cake in an airtight container to prevent contamination.
Food History:
The Runeberg Torte is a Finnish dessert named after the national poet Johan Ludvig Runeberg. It is traditionally served on his birthday, February 5th. The cake is typically made with almonds, breadcrumbs, and rum, and topped with raspberry jam and a ring of icing. This version of the Runeberg Torte adds a caramel and pecan twist to the classic recipe.
Flavor Profiles:
The Caramel-Pecan Runeberg Torte is a rich and nutty cake with a hint of cardamom spice. The caramel sauce adds a sweet and buttery flavor, while the chopped pecans provide a crunchy texture.
Serving Suggestions:
Serve the cake as a dessert after a hearty meal, or as a sweet treat with coffee or tea.
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Region: Finnish
Taste: Sweet, Nutty, Creamy, Caramelized, Rich