February 14, 2020

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:

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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