Runbergtorte is a Finnish cake or torte flavored with almonds and rum. These small individual cakes are shaped like cylinders and are spiced with cardamom, ginger, and vanilla. On top there is a ring of white icing and raspberry jam. A seasonal cake made with crushed gingerbread cookies left over from Christmas, almond meal and rum syrup for a moist finish.
Runeberg torte (known in Finnish as “runebergintorttu” and in Swedish as “Runebergstårta”) takes its name from the Finnish poet Johann Ludwig Runeberg (1804-1877), who ate this cake for breakfast. It seems that he regularly ate it with Punshu. Runeberg’s torte is mainly eaten in Finland and is usually available in stores from early January until Runeberg’s birthday, February 5th, but due to its popularity it is sold year-round. In some cases, it may be done.
Today is February 5th, which is Runeberg Torte Day in Finland, so I thought it would be a good day to share this recipe. I made it a few times in a hurry after returning from my trip to Hawaii, and I found something really delicious! I didn’t have a cylindrical shape, but you can also use a frian or cupcake tray. I used a paper muffin cup so that the cake would rise more than the cupcake tin, then removed the paper and turned it upside down. Some people make it in a fluted mold or as a large cake.
This recipe is based on what is believed to be an 1850s recipe by his wife Fredrika, although some have suggested it was adapted by baker Lars Astenius. Asthenius and the Runbergs lived in Porvoo, about 50 kilometers (30 miles) east of Helsinki. I didn’t have any gingerbread or leftover cookies, so I substituted almond flour.
Yesterday, I took these to the Elliot family picnic to celebrate NQN’s Finnish mother Tuulikki’s birthday. We arrived bright and early at 11am loaded with lots of desserts including these cakes. Tulicki knew about the poet Runberg, but had never eaten a cake named after him because of his phobia of cakes. There’s a lot going on at Elliott’s. Don’t you think January felt like she had 60 days? As soon as we sat down, Ms. Tulicki said someone online had stolen her personal information and she was so worried about it. I said there is. Mr NQN’s younger brother Manu arrived in a tradie outfit with high-visibility details, looking as if he had just come from a construction site. He thought that was the safest outfit for riding a bicycle and going to a picnic. Mr NQN’s father, Roger, arrived half-dressed. He plans to take more than a dozen pots of herbs back to his home in Thailand. NQN’s sister Amaya and her family are busy building a house. The design, which took several years to complete due to coronavirus, is highly unusual and features a circular front that rotates to protect the entire house in the event of a bushfire. I can’t wait to see it when it’s completed!
Mr. NQN’s sister Alaluen and her fiance Ben arrived just before we left at 1pm. Unfortunately, the wedding had to be postponed several times due to Ben’s father’s health and because he started a new business. As it is currently scheduled for July this year, it will be a winter wedding with a Scandinavian white winter theme.
We brought lots of desserts, including a raspberry and white chocolate cheesecake, a loonburg torte, marshmallow slices, and Italian cookies that were past their expiration date. Tulicki made Elliott’s healthy vegan birthday cake, the only cake she eats. There were no plates because someone always forgot to bring something, but the practical and slightly wild Elliotts didn’t worry. Manu reached out to her and took the cake straight from her!
So tell me, dear reader, have you ever heard of Runeberg Torte? Do you think a lot happened in January?
runeberg torte
Original recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 35 minutes
Makes 8 to 10 tortes
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softened butter 200g/7oz
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Caster sugar 240g/8.5oz
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3 eggs (room temperature)
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150ml/5oz cream (I used buttermilk)
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A few drops of amaretto or almond flavor
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2 teaspoons vanilla bean paste
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200g/7oz all-purpose flour
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Almond powder 150g/5oz
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2 teaspoons powdered cardamom
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2 teaspoons baking powder
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1 teaspoon grated ginger
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1/2 teaspoon salt
rum syrup
- 1/2 cup/110g/3.9zs castor or white sugar
- 1/2 cup/125ml/4flozs of water
- 2-4 tablespoons of rum (depending on the strength of your preferred rum)
for icing
- icing or powdered sugar 40g/1.4oz
- 1 teaspoon milk or water
- Raspberry jam 50g/1.7oz
step 1 – Preheat the oven to 160C/320F and line a muffin or cupcake tray with liners. In the bowl of a mixer fitted with a beater attachment, beat butter and sugar until pale (about 3 to 5 minutes). Add eggs one at a time and mix until incorporated. Mix cream or buttermilk with amaretto/almond flavoring and vanilla bean paste and add this to the mixture.
Step 2 – In a jug or bowl, combine flour, ground almonds, cardamom, baking powder, ginger, and salt until well combined. He adds this to the wet mixture in two batches, stirring until just combined (do not overmix). Use an ice cream scoop to scoop batter into muffin cups. Make 8-10 cakes with this dough, depending on your desired height (I made 8 cakes). Bake for 25 minutes, until the center of the cake springs back to the touch.
Step 3 – You can make the syrup while baking. Put sugar and water in a small pot and bring to a boil. Lower the heat slightly and simmer for 3 to 4 minutes until slightly thickened. Add the rum and whisk. Once cooled, brush all over the cooled cake.
Step 4 – For the icing, mix powdered sugar and milk or water until you have a pipeable icing consistency. Place in a small piping bag or ziplock bag and cut a small hole for piping. Gently peel the paper away from the cake and place it upside down, wide side down. Pipe icing around the top edge and let it sit for about 10 minutes. Once the icing has set, spoon the raspberry jam into the center.
release date 2024-02-05 by lorraine elliott.