Runeberg’s Cakes

Today is the day of the Finnish national poet, Johan Ludvig Runeberg, and a great number of these little cakes are enjoyed all over the country. They were baked by Johan Ludvig’s wife Fredrika in the 19th century, and there’s a story that the poet enjoyed them with his morning Punsch. He probably wasn’t the ideal husband type, but Fredrika’s cakes are lovely. Bakeries bake their Runeberg’s cakes in special tall cake tins, that produce cakes that are higher than regular cupcakes. Muffin tins make fine little cakes just as well.

runebergs_cakes.jpg

Some people prefer their cakes moistened with Punsch, but most use rum or almond extract as a flavoring instead. As with any traditional recipe, there are numerous variations of the Runeberg’s Cake – some make theirs with ginger bread crumbs, and most use almonds in some form; some want their cakes very moist, and some prefer a crumbly cake. Most recipes have twice as much margarine or butter as my recipe, but I wanted to make a lighter cake, so we could eat several of them!

My Runeberg’s cakes include things I found in the cupboard yesterday evening: digestive cracker crumbs, bread crumbs, ground almonds, almond extract, and hazelnut-almond rice milk. We couldn’t resist having a bite of these yesterday evening, but the real treat was at the breakfast today, when the flavors had developed in the fridge overnight. The texture is quite crumbly, since I don’t like my cakes too moist, but the moistness is easily adjusted by the amount of liquid infused in the cakes after baking. This recipe makes exactly 12 cakes.

Dry Mix:

  • 2 and 1/2 dl ground cookies (we had digestives)
  • 2 and 1/2 dl wheat flour
  • 2 dl bread crumbs
  • 1 dl ground almonds (50 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon potato starch
  • 1 teaspoon vanilla sugar
  • pinch each: cinnamon, cardamom, dried ginger

Wet Mix:

  • 1/2 dl dark syrup
  • 1/2 dl sugar
  • 1 dl liquid margarine (or melted margarine)
  • 1 and 1/2 dl soy yogurt (plain, unsweetened)
  • 1 dl hazelnut-almond rice milk (or other vegan milk)
  • a few drops of almond extract (not more!)

Moistening:

  • about 2 dl hazelnut-almond rice milk (or other vegan milk)
  • 1/2 teaspoon rum extract

Decoration:

  • 2 and 1/2 dl confectioner’s sugar
  • a few teaspoons orange juice (or water, or soy milk)
  • raspberry jam

I made the cake batter like a muffin batter: mixed wet and dry ingredients in separate bowls, then combined the two, and mixed just enough to combine. Now, I greased and floured my muffin tin, and spooned the batter in the cups. I leveled the surface of each cake, and then baked the cakes in 175 degrees Celsius for 20 minutes, until they were a little browned over the tops.

After the cakes had cooled down a little bit, I removed them from the tin, and moistened them with rice milk flavored with rum extract. I spread the milk over the cakes with a teaspoon and let them infuse all of it. Some people just make a mixture of rum, water, and sugar to moisten their cakes, some use additional almond extract in this. More liquid can be used to make moister cakes.

I made the icing as thick as possible, first adding just enough liquid in the confectioner’s sugar to produce a crumbly paste, and then adding some more drop by drop until the consistency was just thin enough for piping. I placed a dollop of raspberry jam in the middle of each cake, and then piped a circle of white sugar icing around the tops of the cakes. Now, I leveled the jam to make it coat the whole cake. After having a test bite with Heikki, I refrigerated the rest of the cakes until the next day.

runebergs_cake2.jpg

7 Comments

  1. riikka
    Posted February 5, 2008 at 18:26 | Permalink

    kiitos ohjeesta, pitää kokeilla näitä jossain vaiheessa :)

  2. Posted February 5, 2008 at 18:39 | Permalink

    These are so adorable!

  3. Anni
    Posted February 5, 2008 at 20:53 | Permalink

    Riikka and Megan – thanks for your comments! I think these little gems should be baked more often than just once a year.

  4. Posted February 7, 2008 at 13:55 | Permalink

    They look so yum yum! :9 I could do with one of these now

  5. Janet Otter
    Posted January 3, 2009 at 02:15 | Permalink

    instead of using cinnamon etc. you could also use the leftover pepparkakku from Christmas. Great taste!

  6. June
    Posted January 7, 2011 at 22:47 | Permalink

    My great-grandparents came from Lappajaarvi around 1900 to Massachusetts. I work in a bookbindery in Missouri and saw this recipe in a cake book that I was working on. I am so excited and am looking forward to trying this cake as my birthday is also in Feb. My son,daughter, son-in-law, and granddaughter also have Feb birthdays. Now I also know a little more of the history of Finland!

  7. norhan
    Posted September 8, 2011 at 08:16 | Permalink

    mmmmmmmm :d .. sweet ..

2 Trackbacks

  1. By Fredrika’s Tart « Goddess of Cake on February 5, 2010 at 13:00

    [...] The tart is topped with some raspberry jam and sugar icing. You can find a nice vegan recipe here. This is how they look made by my friend Rosa, who traditionally arranges each year a party where [...]

  2. [...] town of Porvoo, and the cake soon became famous. You can find various recipes for this cake here, here and here. I don’t know how Frederika (or Lars) would have originally cooked the cake, but [...]

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