Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/2 cup milk
- 1/2 cup white chocolate chips
- 1/2 cup dried cherries
- Powdered sugar, for dusting
Special equipment needed:
- 9-inch springform pan
- Parchment paper
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 large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, cardamom, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, and milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the white chocolate chips and dried cherries.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. 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.
9. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 420
Fat: 21g
Carbohydrates: 53g
Protein: 7g
Sodium: 220mg
Sugar: 36g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- White chocolate chips can be substituted with dark chocolate chips or chopped nuts.
- Dried cherries can be substituted with dried cranberries or raisins.
Variations:
- Add 1 tsp of vanilla extract to the batter for extra flavor.
- Top the cake with whipped cream or vanilla ice cream.
- Add a layer of cherry jam or preserves between the cake layers for extra cherry flavor.
Tips and tricks:
- Make sure to grease the springform pan well to prevent the cake from sticking.
- Use a toothpick to test the cake for doneness. If it comes out clean, the cake is ready.
- Let the cake cool completely before dusting with powdered sugar to prevent it from melting.
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 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar before serving.
Garnishes:
Garnish the cake with fresh cherries or white chocolate shavings.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
The Runeberg Torte is a Finnish dessert named after the national poet Johan Ludvig Runeberg. It is traditionally made with almonds, breadcrumbs, and raspberry jam.
Flavor profiles:
This White Chocolate-Cherry Runeberg Torte is sweet and nutty with a hint of cardamom and a burst of tart cherry flavor.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
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Region: Finnish
Taste: Sweet, Creamy, Nutty, Fruity, Chocolatey