Remember these
cakes from the last year? Runeberg's torte, Runebergintorttu, is a seasonal Finnish cake
to celebrate the national poet Johan Ludvig Runeberg's (1804-1877)
birthday on the 5th of February. I tried to improve my
previous recipe, and make somewhat taller cakes this year, because
that's the right look for them. My dough was also more moist due to
the added rum.
I think everybody
should try these, as they really are lovely, and very quick to make!
Cake ingredients:
100g margarine
1 egg
1dl wheat flour
1dl breadcrumbs
½dl ground
almonds
1tsp baking powder
4tbsp rum
A few drops of
almond extract
Topping ingredients:
Raspberry jam
Icing ingredients:
1tbsp lemon juice
2dl icing sugar
Method:
Beat the margarine
and the sugar. Then add the egg, almond extract and rum to the mix
while beating further. Mix the dry ingredients for the dough together
in another bowl. Combine both mixtures and beat it all into an even
paste.
Divide the dough
into baking cases or use my method to get the high cakes: I lined
metal food rings (5cm height, 6cm Ø) and placed them on a baking
parchment. Then I filled them half full with the dough. If you make
these large ones, there will only be about four cakes with these
ingredient amounts. Otherwise you can get about 10, if you prefer
smaller ones.
Bake the cakes in
the oven at 200C for about 15-20 minutes, depending on the size,
until fully baked. Let the cakes cool down after baking.
In the meanwhile
make the icing by mixing the icing sugar and lemon juice into a firm
paste. Place the raspberry jam on the top in the middle of the cakes.
You can even press it a little bit into the cake. Squirt the icing
onto the cakes in a thin circle around the jam and let set in the
fridge for a few minutes. Now the cakes are ready to be served.
Have nice
Runeberg's Day celebrations!
Your VegHog
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