Almond-scented rum-soaked cakes crowned with a ring of sugar icing and a dot of raspberry jam — Finland's beloved poet cake, enjoyed every February 5th.
Allergen Warning
Contains: gluten, dairy, eggs, nuts
Equipment needed
oven, cylindrical molds, mixing bowl
Cream butter and sugar together until fluffy
Beat in eggs one at a time
Mix flour, ground almonds, breadcrumbs, baking powder, and cardamom together
Fold dry ingredients into the butter mixture alternating with cream
Divide batter into 8 greased cylindrical molds or muffin cups
Bake at 175C (350F) for 25 minutes until golden and a skewer comes out clean
While warm, brush each torte with rum and let soak in
Mix powdered sugar with water to make icing, pipe a ring on top and fill the center with raspberry jam
Storage Instructions
Store at room temperature for 3 days — the rum helps preservation. Refrigerate up to 1 week. Freeze without icing for 2 months. The cakes actually taste better the day after baking as the rum soaks in.
Cultural Context
Named after Finland's national poet Johan Ludvig Runeberg, these cakes are sold only from January to February 5th (Runeberg Day). Legend says his wife Fredrika created the recipe from leftover bread and biscuit crumbs.
Enjoyed Runebergintorttu? Try Detox Green Sunrise — Balance out a rich meal.
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