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:
- 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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