Delicious and Authentic Runebergin Torttu Recipe

Ingredients

200 grams of flour
100 grams of almond meal
200 grams of sugar
2 teaspoons of baking powder
2 teaspoons of cardamom
1 pinch of salt
100 grams of butter
2 eggs
100 ml of milk
2 tablespoons of rum (optional)
100 grams of raspberry jam
100 grams of icing sugar
1 tablespoon of water

Steps and instructions

Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large bowl, mix together the flour, almond meal, sugar, baking powder, cardamom and salt.
In a separate bowl, beat the butter until creamy, then add the eggs, one at a time, beating well after each addition.
Gradually add the dry ingredients to the butter mixture, alternating with the milk and rum, if using.
Spoon the mixture into the paper liners, filling them about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a torttu comes out clean.
While the torttus are baking, prepare the topping. Heat the raspberry jam in a small saucepan over low heat until it liquifies.
Remove the torttus from the oven and while they're still warm, brush the tops with the warmed raspberry jam.
In a small bowl, mix together the icing sugar and water until smooth. Drizzle this icing over the tops of the torttus.
Allow the torttus to cool completely before serving.

Tools for making

Mixing bowls - You'll need bowls to mix the dry and wet ingredients.
Whisk - Used to beat the butter and eggs together.
Measuring cups and spoons - For accurate measurement of the ingredients.
Muffin tin - To bake the torttus in individual portions.
Paper liners - Line the muffin tin with these to prevent sticking.
Saucepan - To heat the raspberry jam for the topping.
Pastry brush - Used to brush the warm jam onto the torttu tops.
Spatula - To mix the batter and transfer it to the muffin tin.
Oven - For baking the torttus.
Cooling rack - Allow the torttus to cool completely on this before serving.

Recipe variations

Use a gluten-free flour blend instead of regular flour for a gluten-free version.
Replace the almond meal with hazelnut meal for a different nutty flavor.
Add a teaspoon of vanilla extract to the batter for extra flavor.
Instead of raspberry jam, use lingonberry jam or strawberry jam.
Add a tablespoon of finely grated orange zest to the batter for a citrus twist.
For a crunchier texture, sprinkle some crushed almonds or pearl sugar on top of the torttus before baking.
Make a vegan version by substituting the butter with vegan margarine and the milk with a plant-based milk alternative.
Experiment with different spices such as cinnamon or ginger in place of cardamom.
Instead of traditional muffin shapes, bake the batter in a cake pan and slice into squares or rectangles.
Top the torttus with a dollop of whipped cream or vanilla ice cream before serving.

Recipe overview

Runebergin torttu, or Runeberg's Torte, is a delicious Finnish pastry named after the national poet of Finland, Johan Ludvig Runeberg, who was said to enjoy this dessert with his morning coffee. This traditional dessert is typically enjoyed on Runeberg's Day, February 5th, but its delightful combination of flavors makes it a tasty treat any time of the year. This recipe guides you step-by-step in crafting your own Runebergin torttu at home. With a base featuring a blend of flour and almond meal and an unexpected hint of cardamom, these pastries offer a delightful mixture of textures and flavors. An optional dash of rum and a layer of raspberry jam add complexity and depth to the taste profile. Topped with a simple icing sugar glaze, these torttus are as pleasing to the eye as they are to the palate. Whether you're familiar with Finnish cuisine or just looking to try something new, this recipe for Runebergin torttu promises a delicious and rewarding baking experience. Enjoy!

Common questions

Can I substitute almond meal with any other ingredient?
Yes, if you don't have almond meal, you can substitute it with an equal amount of finely ground almonds.
Can I use a different type of jam instead of raspberry?
Absolutely! You can use any type of jam you prefer or have on hand.
Can I omit the rum?
Yes, the rum is optional and can be omitted without affecting the overall outcome of the recipe.
Can I freeze the torttus?
Yes, you can freeze the baked and cooled torttus in an airtight container for up to 1 month. Thaw them at room temperature before serving.
Can I use a different type of sugar?
Yes, you can use granulated sugar instead of the specified sugar in the recipe.
How can I store the torttus?
Store the torttus in an airtight container at room temperature for up to 3 days.
Can I use margarine instead of butter?
It is recommended to use butter for the best flavor and texture, but you can substitute it with margarine if desired.

Serving dishes and utensils

Muffin tin - To bake the torttus in individual portions.
Paper liners - Used to line the muffin tin and prevent sticking.
Mixing bowls - To mix the dry and wet ingredients separately.
Whisk - To combine the ingredients smoothly.
Spatula - For scraping the bowl and folding in the ingredients.
Small saucepan - To warm the raspberry jam for the topping.
Pastry brush - To brush the warm raspberry jam onto the torttus.
Small bowl - For mixing the icing sugar and water for the glaze.
Cooling rack - To allow the torttus to cool evenly.
Toothpick - To test the doneness of the torttus.

Origin stories

Runebergin torttu, or Runeberg's tart, is a Finnish pastry named after the national poet of Finland, Johan Ludvig Runeberg. Legend has it that Runeberg enjoyed these tarts every morning for breakfast, served to him by his wife, Fredrika. It's said that she concocted the recipe from whatever she had available in the pantry, as times were often lean. The torttus are traditionally eaten on Runeberg's birthday, February 5th, and have become a beloved part of Finland's culinary heritage. They're characterized by a moist, dense texture, a hint of cardamom, and a topping of raspberry jam and icing. No matter where or when you enjoy a Runebergin torttu, you're partaking in a cherished Finnish tradition.

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.