Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Special Equipment Needed:
- 9x13 inch baking pan
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, cream together the butter and sugar 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. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Fold in the white chocolate chips and raspberries.
8. Spread the batter evenly into the prepared baking pan.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool completely before cutting into squares.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 9x13 inch pan
Nutritional Information:
Calories: 400
Fat: 21g
Carbohydrates: 49g
Protein: 5g
Substitutions for Ingredients:
- For the white chocolate chips, you can substitute semi-sweet or dark chocolate chips.
- For the raspberries, you can substitute any other type of berry.
Variations:
- For a different flavor, you can substitute the white chocolate chips and raspberries for other ingredients such as chopped nuts, dried fruit, or chocolate chunks.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy. This will ensure a light and fluffy cake.
- To prevent the cake from sticking to the pan, make sure to grease the pan with butter before adding the batter.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of fresh raspberries.
Garnishes:
- Whipped cream
- Fresh raspberries
- Powdered sugar
Pairings:
- Ice cream
- Fresh fruit
- Hot chocolate
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Soup
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too moist, bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to store the cake in an airtight container at room temperature.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Mandelkubb is a traditional Swedish dessert that is made with a cake-like batter and is usually served with a dollop of whipped cream. It is believed to have originated in the 19th century.
Flavor Profiles:
This cake has a sweet and rich flavor, with notes of white chocolate and raspberry.
Serving Suggestions:
Serve the cake with a dollop of whipped cream and a sprinkle of fresh raspberries.
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Region: Swedish