Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2/3 cup chopped hazelnuts
- 2 tablespoons brandy
- 2 tablespoons raspberry jam
- 2 tablespoons confectioners' sugar
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Medium bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees 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 separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture and mix until just combined.
6. Stir in the chopped hazelnuts.
7. Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
9. In a small bowl, combine the brandy and raspberry jam.
10. Spread the mixture over the top of the cooled cake.
11. Sprinkle with confectioners' sugar.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 15 g
Carbohydrates: 33 g
Protein: 5 g
Substitutions for Ingredients:
- Butter: Can be substituted with vegan butter or margarine.
- Granulated sugar: Can be substituted with coconut sugar or maple syrup.
- Eggs: Can be substituted with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water).
- Brandy: Can be substituted with orange juice or apple juice.
Variations:
- Add 1/2 cup of chopped dried fruit such as apricots, dates, or raisins.
- Substitute the raspberry jam with any other type of jam or preserves.
- Add 1/2 teaspoon of ground cinnamon or nutmeg to the batter.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- To ensure even baking, make sure the cake is in the center of the oven.
- To prevent the cake from sticking to the pan, make sure to grease and flour the pan before adding the batter.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30-60 seconds.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and fresh berries.
- Dust the cake with cocoa powder or ground cinnamon for a decorative touch.
Garnishes:
- Chopped hazelnuts
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Tea
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter.
- If the cake is too moist, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Wash your hands before handling any ingredients.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Runeberg's Torte is a traditional Finnish cake that was created in the 19th century by Johan Runeberg, the national poet of Finland. It is traditionally served on his birthday, February 5th.
Flavor Profiles:
This cake has a rich, buttery flavor with notes of hazelnut and raspberry.
Serving Suggestions:
This cake is best served with a cup of coffee or tea.
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Region: Finnish