How to Make Runeberg Torte: A Taste of Finnish History in Every Bite

Runeberg torte. This small, unassuming pastry, with its crown of icing and whisper of almond, holds within it the echoes of Finnish history and the warmth of countless family traditions. If you’re looking to add a unique and delicious treat to your baking repertoire, this is it! This guide will walk you through every step, from simple ingredients to the perfect bake, so you can bring a taste of Finland to your own kitchen.

A Bite of History and a World of Flavor

Named after Johan Ludvig Runeberg, Finland’s national poet, this torte is said to have been a favorite of the writer and his wife, Fredrika. Legend has it that Fredrika, a master of making do with limited pantry items, created this treat for her husband, utilizing readily available ingredients like breadcrumbs and almonds.

But don’t let the humble beginnings fool you. Runeberg torte is a delightful combination of textures and flavors: a moist, spiced cake base, a hint of almond, and a touch of sweetness from the signature icing ring. It’s perfect with a cup of coffee or tea, a comforting treat that’s as enjoyable to make as it is to eat.

Gather Your Ingredients: Simple Pantry Staples

One of the things that makes Runeberg torte so approachable is its straightforward ingredient list. You likely have most of these staples in your pantry already!

For the Torte:

• 150g unsalted butter, softened
• 150g granulated sugar
• 2 large eggs
• 100g almond flour
• 50g breadcrumbs (fine)
• 50g all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 2-3 tablespoons milk (or rum, for a more traditional flavor)

For the Icing:

• 100g powdered sugar
• 1-2 tablespoons water
• Red currant jelly (or raspberry jam) for the center

Optional additions:

• 1/2 teaspoon almond extract (for a more pronounced almond flavor)

Tools of the Trade:

• Muffin tin
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Spatula
• Piping bag or small ziplock bag

Let’s Get Baking: Step-by-Step Guide

1. Prepare the Pan: Preheat your oven to 350°F (180°C). Grease and flour a 6-hole muffin tin. This recipe is easily doubled if you want to make a larger batch.

2. Cream Together: In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer.

3. Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition.

4. Dry Ingredients: In a separate bowl, whisk together the almond flour, breadcrumbs, all-purpose flour, baking powder, cardamom, cinnamon, and salt.

5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Milk (or Rum) and Flavor: Stir in the milk (or rum, if using) and almond extract (if using).

7. Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

8. Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.

9. Cool: Let the tortes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

The Finishing Touch: Icing and Assembly

While the tortes are cooling, make the icing.

1. Icing: Whisk together the powdered sugar and water until smooth. Add more water, a teaspoon at a time, if the icing is too thick.

2. Decorate: Once the tortes are completely cool, spoon a small amount of red currant jelly (or jam) into the center of each. Transfer the icing to a piping bag or a small ziplock bag with a corner snipped off. Pipe a ring of icing around the edge of each torte.

Runeberg torte batter in a muffin tin

Runeberg Torte FAQs: Your Questions Answered

Q: Can I use store-bought almond flour?

A: Absolutely! Store-bought almond flour works perfectly in this recipe.

Q: I don’t have cardamom. Can I substitute it?

A: Cardamom adds a distinct flavor to Runeberg torte, but if you don’t have it, you can try substituting an equal amount of ground ginger or a combination of ginger and nutmeg.

Q: Can I freeze Runeberg torte?

A: Yes, you can freeze the unfrosted tortes for up to 2 months. Thaw overnight in the refrigerator and frost before serving.

A Taste of Tradition: Your Baking Adventure Awaits

Freshly Baked Runeberg Torte

Runeberg torte is more than just a pastry. It’s a taste of history, a tribute to resourcefulness, and a celebration of simple, delicious flavors. Now that you know how to make this delightful treat, we encourage you to gather your ingredients and embark on your own baking adventure! Don’t forget to share your creations with us in the comments below! We love seeing your culinary masterpieces.

And while you’re here, be sure to explore the rest of Family Cuisine for more delicious recipes, baking tips, and culinary inspiration!