Second installment to the on going series of my favorite things is the Runeberg’s Cake (Runebergin Torttu). Named after the famous Finnish poet J. L. Runeberg, recipe for the cakes was made up by his wive, Aino. One reason why these cakes have such importance for me is of course that I associate them with my birthday which is a day after Runeberg’s Day on 6th February.
Recipe for the cakes is simple:
Incredients:
- 150 g butter
- 1 ½ dl sugar
- 2 rkl syrup (or I often use brown cane sugar)
- 1-2 tl cardamom
- 2 eggs
- 1 ½ dl milk
- 80g ground almond
- 3 dl plain flour
- 1 1/2 tl baking soda
- almond liquor or rum for moisture
- Raspberry jam, icing sugar and lemon juice for decoration.
Foam butter and sugar with an electric whisk. Add syrup, cardamom, eggs, almond and milk. Mix well. Mix flour backing soda together and then mix with rest of ingredients. Place the dough in small muffin trays and bake in the oven for 20-25 min at about 175 degrees celsius.
Once cooled down, moist with liquor of your choice and decorate with jam and icing sugar.
Fabulous.
–kristian