Runeberg torte
A small cylindrical almond cake with rum and raspberry jam, once baked by the wife of the national poet J. L. Runeberg in Porvoo. It’s eaten every 5 February, his birthday.
Ingredients
- 100 g butter
- 100 g sugar
- 1 egg
- 100 g ground almonds
- 100 g flour
- 50 g crushed biscuits or cake crumbs
- 1 teaspoon of baking powder and 1 of cardamom
- 100 ml cream
- Rum or punsch liqueur (for soaking)
- Raspberry jam and icing-sugar glaze
How to make it at home
- Beat the butter with the sugar and egg.
- Add the almonds, flour, biscuit crumbs, baking powder, cardamom and cream.
- Divide the mixture between small cylindrical moulds or deep muffin tins.
- Bake at 200 °C for about 15 minutes and soak them with rum diluted with water.
- Pipe a ring of icing on top and put a teaspoon of jam in the centre.
The trick: Better the next day: the rum spreads through.