Runeberg Cake - Runebergintorttu

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:

1. We followed the amazing recipe by the Bake Street.  For full detailed recipe click HERE.
2. Preheat the oven to 355°F - 180°C.
3. 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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