Authentic Finnish Runebergintorttu Recipe

Ingredients

  • 200g all-purpose flour
  • 100g almond flour
  • 200g sugar
  • 200g unsalted butter, at room temperature
  • 2 eggs
  • 100ml milk
  • 50ml rum or arrack
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 tsp salt
  • Zest of 1 lemon
  • 100g raspberry jam
  • Powdered sugar for dusting

Steps and instructions

  1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line a muffin tin with paper liners.
  2. In a bowl, mix together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
  3. In another bowl, cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract, almond extract, and lemon zest.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and rum, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  7. Allow the cakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
  8. Once the cakes are cool, make a small well in the top of each one and fill it with raspberry jam.
  9. Dust the tops of the cakes with powdered sugar before serving.

Tools for making

  • Mixing bowls - Used for mixing the ingredients together.
  • Electric mixer - Helps to cream the butter and sugar and beat the eggs.
  • Measuring cups and spoons - Used to accurately measure the ingredients.
  • Spatula - Helps to scrape the sides of the bowl and fold in the dry ingredients.
  • Whisk - Used to combine the dry ingredients and remove any lumps.
  • Muffin tin - Used to bake the Runeberg cakes.
  • Paper liners - Placed in the muffin tin to prevent sticking and aid in easy removal of the cakes.
  • Wire rack - Used to cool the cakes after baking.
  • Toothpick - Used to check if the cakes are done by inserting it into the center and seeing if it comes out clean.
  • Small spoon - Used to make a well in the top of each cake for filling with raspberry jam.
  • Sifter - Optional, used to sift the powdered sugar for dusting the cakes.

Recipe variations

  • Use gluten-free flour blend instead of all-purpose flour for a gluten-free version.
  • Replace almond flour with hazelnut flour for a different nutty flavor.
  • Swap the raspberry jam filling with strawberry jam, lingonberry jam, or apricot jam.
  • Add a teaspoon of cardamom to the batter for a hint of spice.
  • Try using brown sugar instead of white sugar for a deeper flavor.
  • Add a handful of chopped almonds or walnuts to the batter for extra texture.
  • Replace the rum or arrack with orange juice or apple juice for a non-alcoholic version.
  • Top each cake with a dollop of whipped cream or cream cheese frosting for added richness.
  • Experiment with different fruit preserves or compotes as fillings, such as blueberry, blackberry, or cherry.
  • Add a tablespoon of cocoa powder to the batter for a chocolate twist.

Recipe overview

Runebergintorttu, or Runeberg's cake, is a traditional Finnish pastry named after the national poet Johan Ludvig Runeberg. Allegedly, Runeberg enjoyed this cake with punsch every morning for breakfast. This delightful delicacy is typically baked and enjoyed around the time of Runeberg's birthday on February 5th, but its deliciousness knows no season. This recipe will guide you through the process of baking your very own Runebergintorttu. Expect a delightful blend of flavors from almond and rum or arrack, with a surprising center of tangy raspberry jam. Topped off with a dusting of powdered sugar, each bite will send your tastebuds on a journey to Finland. Despite the sophisticated flavor profile, this recipe is straightforward and perfect for both beginner and experienced bakers. Enjoy the process, and get ready to fall in love with these special treats!

Common questions

  1. Can I use gluten-free flour instead of all-purpose flour?
    Yes, you can substitute all-purpose flour with a gluten-free flour blend in this recipe. However, the texture and taste may vary slightly.
  2. Can I use a different type of fruit jam?
    Absolutely! While the traditional choice is raspberry jam, you can use any fruit jam of your preference, such as strawberry, lingonberry, or apricot.
  3. Can I omit the almond flour?
    If you don't have almond flour or have an allergy, you can omit it from the recipe. However, the almond flour adds a delightful nutty flavor to the cakes.
  4. Can I use a different type of alcohol instead of rum or arrack?
    Yes, you can use other spirits like brandy or whiskey as a substitute for rum or arrack.
  5. Can I freeze the Runeberg cakes?
    Yes, you can freeze the Runeberg cakes. Make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing. Thaw them at room temperature before serving.
  6. Can I make the cakes in advance?
    Absolutely! These cakes actually taste better the next day as the flavors have a chance to meld. You can make them a day ahead and store them in an airtight container.

Serving dishes and utensils

  • Mixing bowl - A bowl to mix the dry ingredients and the wet ingredients together.
  • Electric mixer - To cream the butter and sugar and beat the eggs.
  • Muffin tin - Used to bake the Runeberg cakes.
  • Paper liners - Liners that go inside the muffin tin to prevent sticking and make it easier to remove the cakes.
  • Wire rack - Used to cool the cakes after baking.
  • Toothpick - Used to check if the cakes are done by inserting it into the center and seeing if it comes out clean.
  • Spoon or spatula - To mix the batter and transfer it to the muffin cups.
  • Small spoon or knife - To make a well in the top of each cake for filling with raspberry jam.
  • Sifter or sieve - To sift powdered sugar over the cakes for dusting.

Origin stories

In the heart of Finland, a special day known as Runeberg's Day is celebrated every February 5, honoring the national poet Johan Ludvig Runeberg. This day is not complete without enjoying the delicious Runebergintorttu, a pastry named after the poet himself. The tale goes that Runeberg enjoyed this pastry every morning for breakfast. It was his wife, Fredrika Runeberg, who first created these cylindrical cakes with a dash of rum, almond, and raspberry jam on top. The recipe was later published in her cookbook. These delightful pastries are a cherished tradition in Finland and a delightful treat to share on a crisp winter morning.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.