Baking · Finnish

Runeberg's Cake

Name: Runeberg's Cake
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: 150 g butter; 1.5 dl sugar; 2 eggs; 1.5 dl wheat flour; 1 dl gingerbread crumbs 50 g; 1 dl almond meal; 1.5 tsp baking powder; 1 tsp vanilla sugar; 1 tsp cardamom; 0.75 dl milk; 1 tsp rum extract; 1 dl icing sugar; 0.75 tbsp lemon juice; 1 dl raspberry jam

Instead of traditional Runeberg tarts, bake one large Runeberg cake decorated with raspberry jam and icing, which is enough for the whole group.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Line the bottom of a springform pan (Ø 20 cm) with baking paper, securing it between the bottom and the rim. Grease the sides.
2
Cream the room-temperature butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3
Combine the flour, gingerbread crumbs, almond meal, baking powder, vanilla sugar, and cardamom. Add the flour mixture to the batter along with the milk and rum extract. Mix until smooth.
4
Pour the batter into the cake pan and smooth the surface.
5
Bake at 200 degrees on the lowest rack of the oven for about 25 minutes. Remove the cake from the pan and let it cool before decorating.
6
Place the icing sugar in a small bowl and add the lemon juice a little at a time, stirring constantly, until it becomes a thick, runny paste.
7
Pipe a thick ring of icing around the outer edge of the cake and spread the raspberry jam in the center.