Runebergintorttu, or Runeberg Cake, is a classic Finnish dessert named after Finland’s national poet, Johan Ludvig Runeberg. This delectable cake is traditionally enjoyed on Runeberg’s birthday, February 5th, and has become a beloved treat throughout the country. With its moist almond-flavored cake base, raspberry jam filling, and distinctive rum and almond topping, Runeberg Cake offers a unique and delightful culinary experience. In this recipe, we’ll guide you through the steps to create a mouthwatering Runebergintorttu that will impress your taste buds and bring a taste of Finland to your home.
Runebergintorttu Runeberg Cake Recipe
Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup ground almonds
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup milk
For the filling and decoration:
- Raspberry jam
- 1/4 cup rum or water
- 1/4 cup powdered sugar
- 1/4 teaspoon almond extract
- Crushed dried breadcrumbs or gingerbread cookies, for decoration
Runebergintorttu Runeberg Cake Recipe Instructions:
- Preheat the oven and prepare the cake batter:
- Preheat your oven to 350°F (180°C). Grease a Runebergintorttu mold or a muffin tin with butter or cooking spray.
- In a mixing bowl, combine the all-purpose flour, ground almonds, baking powder, and ground cardamom. Set aside.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Mix until just combined, ensuring not to overmix.
- Fill the molds and bake:
- Spoon the cake batter into the prepared molds, filling each one about 2/3 full. If using a muffin tin, you can use paper liners for easy removal.
- Bake in the preheated oven for approximately 15-20 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Remove from the oven and let the cakes cool in the molds for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the rum and almond topping:
- In a small bowl, combine the rum (or water), powdered sugar, and almond extract. Stir until the powdered sugar has dissolved and the mixture is smooth.
- Assemble and decorate the Runeberg Cakes:
- Once the cakes have cooled, use a small knife to create a shallow indentation in the center of each cake.
- Fill each indentation with a dollop of raspberry jam, allowing it to slightly overflow.
- Brush the rum and almond mixture over the top of each cake, allowing it to soak into the cake and create a shiny glaze.
- Sprinkle the tops of the cakes with crushed dried breadcrumbs or crumbled gingerbread cookies, pressing them gently into the glaze for decoration.
- Serve and enjoy:
- Runebergintorttu is traditionally enjoyed with a cup of coffee or tea. Serve the cakes on a platter or individually, and savor the delightful combination of flavors and textures.
Runebergintorttu Runeberg Cake Recipe Tips:
- If you don’t have a Runebergintorttu mold, you can use a muffin tin or small individual-sized molds for baking.
- Ground almonds can be prepared by pulsing blanched almonds in a food processor until finely ground.
- Adjust the amount of raspberry jam to your preference, adding more or less as desired.
- For a non-alcoholic version, substitute the rum with an equal amount of water.
Runebergintorttu Runeberg Cake Recipe Conclusion:
Runebergintorttu, the iconic Finnish Runeberg Cake, is a treat that embodies the flavors and traditions of Finland. With its almond-infused cake base, luscious raspberry filling, and decadent rum and almond topping, this cake is a true delight for the senses. Whether enjoyed on Runeberg’s birthday or any special occasion, Runebergintorttu brings a taste of Finland to your table. So, gather your ingredients, follow the recipe, and indulge in the delectable flavors of this Finnish culinary masterpiece.
