Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 cup coconut milk
- 2 cups sweetened shredded coconut
- 2 tablespoons apricot preserves
- 2 tablespoons brandy
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar using an electric mixer.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool for 10 minutes, then remove from the pan and let cool completely on a wire rack.
10. In a small bowl, mix together the apricot preserves and brandy.
11. Spread the mixture over the top of the cooled cake.
12. Sprinkle with additional shredded coconut, if desired.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 545
Fat: 29g
Carbohydrates: 64g
Protein: 6g
Substitutions for Ingredients:
- Butter: margarine or vegetable shortening
- Coconut milk: almond milk or soy milk
- Apricot preserves: any type of preserves or jam
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- Substitute the apricot preserves with raspberry or strawberry preserves.
- Add 1/2 teaspoon of almond extract to the batter for a nutty flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a rubber spatula to scrape down the sides of the bowl while mixing.
- Let the cake cool completely before adding the apricot preserves and brandy mixture.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 10-15 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
- Dust the top of the cake with powdered sugar for a decorative touch.
Garnishes:
- Whipped cream
- Toasted coconut flakes
- Powdered sugar
Pairings:
- Vanilla ice cream
- Fresh berries
- Hot coffee or tea
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter.
- If the cake is too moist, bake for an additional 5-10 minutes.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Refrigerate any leftovers and consume within 3-4 days.
Food History:
Runeberg's torte is a traditional Finnish dessert named after the poet Johan Ludvig Runeberg. It is a light and fluffy cake made with butter, sugar, eggs, flour, and coconut.
Flavor Profiles:
This cake has a rich buttery flavor with hints of coconut and apricot.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Top with fresh berries or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Finnish