Runebergintorttu

Background

Runebergintorttu is a Finnish pastry traditionally enjoyed in early February to honor poet Johan Ludvig Runeberg. The small cylindrical cakes are known for their moist crumb and nuanced aroma, often built from a base that includes finely milled nuts and crumbs for tender texture, a gentle lift, and a rosy crown of jam framed by a neat icing ring. Many bakers today highlight the pastry’s distinctive profile with almond meal, aromatic spice such as ground cardamom, and a touch of celebratory spirit like rum. The signature top is a dollop of raspberry jam, encircled by a glaze made from powdered sugar and a splash of water (sometimes with a hint of rum), creating the classic look and flavor that make Runebergintorttu a cherished seasonal bake.

Ingredients

• 150 g unsalted butter, softened
• 150 g granulated sugar
• 50 g brown sugar (optional, for deeper caramel notes)
• 2 large eggs, room temperature
• 120 g almond meal
• 100 g breadcrumbs
• 100 g all-purpose flour
• 1.5 tsp baking powder
• 1 tsp ground cardamom
• 120 ml heavy cream
• 2 tbsp rum
• 1 tsp finely grated lemon zest (optional)
• 1/4 tsp bitter almond extract (optional)
• 1/2 cup raspberry jam (for topping)
• 150 g powdered sugar + 1–2 tbsp water (glaze; add a few drops of rum if desired)

Step-by-Step Preparation

1. Preparation and setup: Lightly grease cylindrical molds or a muffin pan and line the bases. Set the oven to 200°C/392°F. Arrange a piping bag (or a small spoon) for neat topping with raspberry jam and glazing with a mixture of powdered sugar and water later.
2. Cream the fats and sugars: In a mixing bowl, beat the softened unsalted butter with the granulated sugar and the optional brown sugar until pale and fluffy. Proper aeration here gives the batter a light structure before the lift from the baking powder.
3. Add the eggs: Beat in the eggs one at a time, mixing thoroughly after each addition. Scrape the bowl to ensure an even, cohesive base.
4. Combine the dry ingredients: In a separate bowl, whisk together the almond meal, breadcrumbs, all-purpose flour, baking powder, and ground cardamom. This blend ensures the leavening disperses evenly while the crumbs and nut flour help create the signature texture.
5. Add liquids and aromatics: Stir together the heavy cream, rum, lemon zest, and bitter almond extract. Fold one-third of the dry ingredients into the creamed base, then add half of the liquid mixture. Repeat, finishing with the remaining dry ingredients. Mix just until combined for a tender crumb.
6. Fill the molds: Spoon or pipe the batter into the prepared molds, smoothing the tops. For a traditional look, aim for squat cylinders; a muffin pan works well too. Tap the pan lightly to settle the batter.
7. Bake: Place the pan on the middle rack and bake for 15–18 minutes, or until a tester inserted in the center comes out clean and the edges are lightly golden.
8. Cool: Let the cakes rest in the pan for 10 minutes to set their structure, then gently remove and cool fully on a rack for about 30 minutes before topping.
9. Add the jam: With a small spoon or the back of a piping tip, press a shallow indent on each top, then fill with a neat spoonful of raspberry jam. Aim to keep the center mound slightly domed.
10. Glaze ring: Whisk the powdered sugar with enough water to form a thick but pipeable icing; add a few drops of rum if you like subtle warmth. Transfer to a piping bag and pipe a ring around the raspberry jam on each cake.
11. Set and serve: Allow the glaze to set for 20–30 minutes until it turns matte. Serve the cakes at room temperature.

How to Enjoy

Serve Runebergintorttu with coffee or tea, letting the sweet-tart center of raspberry jam complement the fragrant crumb. For a gentle finish after dinner, a light sip that echoes the hint of rum pairs nicely. The cakes are delightful the day they are made and remain moist thanks to the combination of almond meal, breadcrumbs, and dairy from heavy cream. Enjoy the balance of spice from ground cardamom with the citrusy lift of lemon zest, all tied together by the simple glaze of powdered sugar and water.

Tips and Storage

• Texture: If you prefer a looser crumb, reduce the breadcrumbs slightly and increase the heavy cream by a tablespoon.
• Aroma: For classic nuance, keep the ground cardamom modest; the top notes from lemon zest and optional bitter almond extract should remain balanced.
• Make-ahead: Bake and cool, then add the raspberry jam and glaze of powdered sugar and water within 24 hours of serving for the cleanest finish.
• Storage: Keep covered at room temperature for a day or two; for longer storage, refrigerate in an airtight container and allow to come to room temperature before serving so the notes of rum and the richness of unsalted butter are vivid.