Runeberg torte is a delicious Finnish dessert that is traditionally made to celebrate the birthday of Finnish poet Johan Ludvig Runeberg on February 5th. It’s a flavorful almond cake soaked in rum syrup, often topped with a raspberry jam ring. Here’s a recipe to make this iconic Finnish treat!
Runeberg Torte Recipe
Ingredients:
For the torte:
- 1 1/2 cups all-purpose flour
- 1 1/4 cups ground almonds (or almond meal)
- 1/2 cup granulated sugar
- 1/2 cup butter (softened)
- 2 large eggs
- 1/4 cup milk
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbsp dark rum (or more, if preferred)
- 1/4 tsp almond extract (optional)
For the syrup:
- 1/4 cup water
- 1/4 cup sugar
- 2 tbsp dark rum (or to taste)
For the topping:
- Raspberry jam (or any berry jam you prefer)
- Icing sugar (optional)
Directions:
- Prepare the batter:
- Preheat your oven to 350°F (175°C).
- Grease and flour a muffin tin (or a set of 6-8 small cake pans) to form the individual cakes, or use a traditional runeberg-shaped mold if you have one.
- In a bowl, whisk together the flour, ground almonds, and baking powder. Set aside.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the milk, vanilla extract, and almond extract (if using).
- Gradually fold in the flour and almond mixture until the batter is smooth and well combined.
- Fill the molds:
- Spoon the batter into the prepared molds, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Make the syrup:
- While the cakes are baking, prepare the syrup. In a small saucepan, combine water and sugar. Bring it to a simmer over medium heat, stirring until the sugar dissolves.
- Once the sugar is dissolved, remove from heat and stir in the dark rum.
- Let the syrup cool slightly.
- Soak the cakes:
- Once the cakes are done baking, let them cool for a few minutes.
- While still warm, brush the cakes with the rum syrup, allowing them to soak in the flavor. You can do this by brushing the syrup over the tops of the cakes or dipping the tops directly into the syrup.
- Top with jam:
- Once the cakes have cooled, spoon a small amount of raspberry jam in the center of each cake. You can also pipe it into a ring shape around the edges for a classic look.
- Serve:
- Optionally, dust with a little powdered sugar before serving.
- Enjoy these delicious, rum-flavored cakes with a cup of coffee or tea!
Tips:
- Molds: If you don’t have traditional Runeberg torte molds, a regular muffin tin works just fine!
- Rum: Adjust the amount of rum in both the cake and the syrup depending on how strong you want the flavor.
- Jam: Raspberry jam is traditional, but you can use other berry jams like lingonberry or strawberry for a twist.
These Runeberg Tortes are a wonderful, fragrant treat that showcases the flavors of almonds, rum, and berries, perfect for any special occasion (or to celebrate Finnish heritage!). Enjoy!