Runeberg cake. Runeberg cakes are dense, super moist, bursting with great flavours of cardamom, almonds, ginger and zest. He was one of the most important poets in Scandinavia. These tarts are named after a Finnish-Swedish poet, J.
Almond meal and biscuit crumbs lend a great texture.
Laced with rum syrup and jam topping with icing ring makes it to die for dessert.
They are named after the Finnish national poet, Johan Ludvig Runeberg, who apparently was especially fond of these cakes.
You can cook Runeberg cake using 15 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Runeberg cake
- It's 100 gr of soft butter.
- You need 1 dl of sugar.
- It's 1 of egg.
- You need 1.5 dl of flour.
- Prepare 0.5 dl of almond flour.
- Prepare 1 teaspoon of baking flour.
- It's 1-3 spoonfuls of cardamom.
- It's Splash of cream / creme fraiche / milk.
- Prepare of To moisturize.
- It's 0.5 dl of water.
- You need 2 spoonfuls of sugar.
- You need 3-4 spoonfuls of liquor (e.g. cognac).
- You need of Decoration.
- It's of Raspberry marmalade.
- Prepare of Powdered sugar.
Runeberg cakes next to Fredrika Runeberg's portrait. Who is Runeberg and why this cake is named after him? Johan Ludvig Runeberg was a famous Finnish poet. The story says that he liked sweets.
Runeberg cake step by step
- 1) Mix butter and sugar together. 2) Mix all dry ingredients separately together. 3) mix dairy products together. I ended up not having cream, so I pivoted and mixed a few spoonfuls of milk and creme fraiche together..
- Mix the dry ingredients and cream into the dough, alternating and mixing the whole time..
- Add the dough into little cups, I created mini muffins and used also one coffee cup to create a larger cake version. Tip: worth to make sure you can easily get the cakes out of the cups by adding a tiny bit of butter / flour into each cup before the dough. Bake in 175 C / 350 F for about 15-20 minutes. My mini muffins only needed 15 minutes..
- After baking, let them sit and cool down for 10 minutes. Add a spoonful of the moisture mix on top of each cake. Let the cakes sit in the refrigerator for a couple of hours (or even better over night)..
- Decorate with powdered sugar and a marmalade. Please note: the original decoration calls for making a white, round icing on top of each cake. However, I opted in for a simpler version :-).
One morning he felt like eating something sweet for breakfast, but there was nothing like that in the house. Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl. Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Add dry ingredients and mix until combined.