Quirky Foodster
  1. Back

Desserts

Runebergintorttu (Runeberg Torte)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 minutes
Prep
25 minutes
Cook

Ingredients

  • 100 g (1/2 cup) Butter, softened
  • 100 g (1/2 cup) Sugar
  • 1 large Egg
  • 75 g (3/4 cup) Ground almonds
  • 75 g (3/4 cup) Dry breadcrumbs or crushed digestive biscuits
  • 50 g (1/3 cup) Plain flour
  • 1 tsp Baking powder
  • 1 tbsp Rum or almond extract
  • 4 tbsp Raspberry jam
  • 60 g (1/2 cup) Icing sugar (for icing)
  • 1 tbsp Water (for icing)

Method

  1. Preheat the oven to 175°C (350°F) and butter the moulds.
  2. Cream the butter and sugar until light, then beat in the egg.
  3. Fold in the ground almonds, breadcrumbs, flour, baking powder and rum or almond extract until just combined.
  4. Divide the batter among the moulds, filling about three-quarters full.
  5. Bake for 20-25 minutes until a skewer comes out clean; cool completely in the moulds.
  6. Top each torte with a small well of raspberry jam, then pipe a ring of icing (made by mixing icing sugar with water) around the jam.

Introduction: Runebergintorttu is a small almond-and-rum spiced cake topped with a ring of raspberry jam and pink icing, created in honour of Finland’s national poet Johan Ludvig Runeberg and traditionally eaten each year around his birthday on 5 February.

Cultural Background: Runebergintorttu is a small almond-and-rum spiced cake topped with a ring of raspberry jam and pink icing, created in honour of Finland’s national poet Johan Ludvig Runeberg and traditionally eaten each year around his birthday on 5 February. Legend holds his wife invented the recipe using leftover bread and biscuit crumbs, and it now appears in Finnish bakery windows every winter.

Tips: Tall, narrow moulds give the classic cylindrical shape; a muffin tin also works well. Let the cakes cool fully before icing so it doesn’t melt into the sponge.

Variations: Brush the baked cakes with a little Punsch liqueur syrup before topping for extra authenticity. Use gluten-free breadcrumbs and flour blend for a gluten-free version.

Storage: Store in an airtight container at room temperature for up to 4 days.

Reheating: Best served at room temperature; not typically reheated.

FAQs:

Q: Who was Runeberg?

A: Johan Ludvig Runeberg was Finland’s national poet, and this cake is traditionally eaten around his birthday each February.

Q: Can I make it without alcohol?

A: Yes, substitute almond extract or a splash of orange juice for the rum for a non-alcoholic version.

© Arscale 2026