Runeberg Cake - Runebergintorttu

Recipe:

Runebergintorttu is a Finnish - Swedish dessert named after the famous poet Johan Ludwig Runeberg (February 5, 1804 - May 6, 1877). His wife Fredrika in order to satisfy her husband's sweet tooth used what she had on hand in her kitchen to create what has now become a national dessert to celebrate the poet's birth. There are two things that we have in common with the Runeberg family; a large family of six kids and a husband who has a very sweet tooth! Let's get started!

All credits for this recipe are given to one of the bakers we enjoy following the Bake Street.

Supplies:

The Gusto Wood Fired Pizza Oven
Muffin Tray or Brioche Molds
Saucepan and whisk

Ingredients:

For full detailed recipe by Bake Street click HERE.

Bake Street Instagram page @bakestreet.

FOR THE BATTER:

280 gr AP flour - we used flour from Molino Denti - Farina per Dolci
90 gr crushed gingerbread cookies
60 gr ground almonds
3 large eggs
125 gr whole milk
200 gr unsalted butter at room temperature
80 gr sugar
130 gr dark muscovado sugar - dark brown sugar
2 Tbsp molasses
110 gr freshly squeezed orange juice
one orange zest
15 cardamom pods, crushed to a powder and shell removed
1 tsp natural sweet almond extract
2 tsp baking powder
1 tsp salt

FOR THE SYRUP:

115 gr water
115 gr sugar
2 Tbsp rum

FOR THE SUGAR ICING:

75 gr icing - powdered sugar
12 gr milk
few drops natural sweet almond extract

FOR DECORATING:

raspberry preserves - we used three tablespoons raspberry preserves and 3 hand-fulls of fresh raspberries crushed and mixed with the preserves.

Directions:

We followed the amazing recipe by the Bake Street. For full detailed recipe click HERE.
Preheat the oven to 355°F - 180°C.
Using the Runeberg Cake Recipe follow along in our video tutorial above. This is a delicious treat not only for Johan Ludvig Runeberg's anniversary, but also for any special occasion. Enjoy!

Buon Appetito!

Thanks Molino Denti for sending us samples of your Italian flour.

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