Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh or frozen raspberries
- 1/2 cup raspberry jam
- 1/2 cup slivered almonds
- Powdered sugar, for dusting
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Spatula
- Pastry brush
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, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk.
7. Spread the batter evenly in the prepared pan.
8. Place the raspberries on top of the batter.
9. In a small bowl, mix together the raspberry jam and slivered almonds.
10. Spread the jam and almond mixture over the raspberries.
11. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
12. Let cool completely before removing from the pan.
13. Dust with powdered sugar before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 10g
Carbohydrates: 36g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Unsalted butter can be substituted with coconut oil or vegan butter.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Buttermilk can be substituted with almond milk or coconut milk.
- Fresh or frozen raspberries can be substituted with any other berry.
- Raspberry jam can be substituted with any other jam or jelly.
Variations:
- Add a layer of cream cheese frosting between the raspberry layer and the almond layer.
- Swap out the raspberry jam for a different flavor.
- Add a layer of chopped nuts or shredded coconut to the top of the cake.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Use a pastry brush to spread the jam and almond mixture evenly over the top of the cake.
- Let the cake cool completely before removing from the pan.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the cake on a cake stand or platter.
- Garnish with fresh raspberries and a dusting of powdered sugar.
Garnishes:
- Fresh raspberries
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is overbaked, it may be dry. To prevent this, check the cake for doneness after 40 minutes of baking.
Food Safety Advice:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- 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:
Raspberry Runeberg's Torte has a sweet and tart flavor from the raspberries and raspberry jam, and a nutty flavor from the slivered almonds.
Serving Suggestions:
Raspberry Runeberg's Torte is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
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Region: Finnish