Runeberg's Torte

Introduction to Runeberg's Torte

Runeberg's Torte, known as "Runebergintorttu" in Finnish, is a traditional Finnish pastry named after the national poet Johan Ludvig Runeberg. Legend has it that this delicacy was created by Johan's wife, Fredrika Runeberg, with ingredients she had on hand in their kitchen. It became a favorite treat of the poet, hence gaining its renowned association. These tortes are typically enjoyed in February, particularly on Runeberg's birthday, the 5th of the month. The small cakes are uniquely characterized by the use of almond flour, a moist interior flavored with rum or arrack, and topped with raspberry jam and a ring of icing.

Ingredients

• Butter - 200g, softened
• Sugar - 200g
• Brown sugar - 50g
• Eggs - 2 large
• Cream - 100ml
• All-purpose flour - 150g
• Almond flour - 50g
• Baking powder - 1 teaspoon
• Breadcrumbs - 50g
• Ground cardamom - 1 teaspoon
• Rum or arrack - 50ml
• Raspberry jam - 100g
• Icing sugar - 100g
• Water - a few teaspoons for the icing

Preparation Instructions

Making Runeberg's Torte is a delightful culinary journey that begins with gathering your ingredients. Ensure your butter is softened to room temperature for better incorporation. Preheat your oven to 180°C (356°F) and prepare muffin tins or specialized Runeberg molds by greasing them lightly.

Step-by-Step Cooking Process

1. Cream the butter and sugar: In a large bowl, cream together 200g of butter, 200g of sugar, and 50g of brown sugar until the mixture is light and fluffy.
2. Add the eggs and cream: Gradually beat in the 2 eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 100ml of cream.
3. Combine dry ingredients: In another bowl, whisk together 150g of all-purpose flour, 50g of almond flour, 1 teaspoon of baking powder, 50g of breadcrumbs, and 1 teaspoon of ground cardamom.
4. Mix wet and dry ingredients: Gradually fold the dry mixture into the wet mixture until everything is combined, being careful not to overmix.
5. Flavor with rum or arrack: Stir in 50ml of your chosen spirit for an authentic flavor characteristic of Runeberg's Torte.
6. Fill the molds: Spoon the batter into the prepared molds, filling them about two-thirds full.
7. Bake: Place the filled molds into the oven and bake for approximately 20-25 minutes. Use a cooking timer to avoid over-baking. The tortes should be golden and firm to the touch.
8. Prepare the icing: While the tortes are baking, prepare the icing by mixing 100g of icing sugar with a few teaspoons of water until you achieve a thick, pipeable consistency.
9. Finalize with jam and icing: After removing the tortes from the oven, make a small indention on top of each cake and fill it with a dollop of raspberry jam. Pipe a ring of icing around each jam-topped torte.

Serving Suggestions

These tortes are best enjoyed fresh, yet they are known to develop deeper flavors a day after baking. Serve them slightly warmed or at room temperature alongside a cup of hot coffee or tea. Take pleasure in these delightful pastries traditionally a few days leading up to and after the 5th of February to honor Finland's cherished poet, Johan Ludvig Runeberg.