Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, shredded coconut, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the milk and lemon juice, and mixing until just combined. Stir in the lemon zest.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. 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.
8. Serve the cake at room temperature, garnished with additional shredded coconut and lemon zest, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 17g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 280mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 14g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Unsweetened shredded coconut can be substituted with sweetened shredded coconut or coconut flakes.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with coconut milk or almond milk.
Variations:
- Add 1/2 cup of chopped dried cranberries or blueberries to the batter for a fruity twist.
- Substitute the lemon juice and zest with lime or orange juice and zest.
- Add 1/2 teaspoon of ground cardamom or cinnamon to the dry ingredients for a spicy flavor.
- Top the cake with a layer of lemon curd or whipped cream for extra indulgence.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Do not overmix the batter, as this can result in a tough cake.
- Use fresh lemon juice and zest for the best flavor.
- Let the cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter, garnished with shredded coconut and lemon zest.
Garnishes:
Shredded coconut and lemon zest
Pairings:
- Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
- Pair the cake with a glass of sparkling wine or champagne for a festive dessert.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk or lemon juice in the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the cake.
- 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 Runeberg's birthday, February 5th. The cake is made with almond flour, breadcrumbs, and raspberry jam, and is typically topped with a rum-flavored icing.
Flavor profiles:
The Coconut-Lemon Runeberg Torte is a sweet and tangy cake with a nutty flavor from the almond flour and shredded coconut.
Serving suggestions:
Serve the cake as a dessert or a sweet snack with a cup of tea or coffee.
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Region: Finnish