Runebergintorttu - Finnish Almond and Raspberry Cakes

Ingredients

• 200g (1 1/2 cups) almond flour 200g (1 1/2 cups) almond flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 2 eggs 2 eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp almond extract 1 tsp almond extract
• 50g (1/4 cup) breadcrumbs 50g (1/4 cup) breadcrumbs
• 50g (1/4 cup) all-purpose flour 50g (1/4 cup) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 2 tbsp rum 2 tbsp rum
• 100g (1/3 cup) raspberry jam 100g (1/3 cup) raspberry jam
• For the icing: For the icing:
• 100g (1 cup) powdered sugar 100g (1 cup) powdered sugar
• 1 tbsp lemon juice 1 tbsp lemon juice
• Water (as needed) Water (as needed)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
4. 4.
   In a separate bowl, combine the almond flour, breadcrumbs, all-purpose flour, and baking powder.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the rum. Mix until just combined.
6. 6.
   Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
7. 7.
   Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
8. 8.
   Allow the cakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
9. 9.
   Once the cakes are cooled, spread a teaspoon of raspberry jam on top of each cake.
10. 10.
    In a small bowl, whisk together the powdered sugar and lemon juice. Add water, a teaspoon at a time, until the icing reaches a thick but pourable consistency.
11. 11.
    Drizzle the icing over the cakes, allowing it to drip down the sides.
12. 12.
    Let the icing set before serving. Enjoy!

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smooth texture in the cakes.
• Raspberry jam — Choose a high-quality raspberry jam with a good balance of sweetness and tartness.
• Rum — If you prefer a non-alcoholic version, you can substitute the rum with an equal amount of apple juice or water.
• Lemon juice — Freshly squeezed lemon juice is recommended for the icing to add a bright citrus flavor.

Tips & Tricks

• For a more intense almond flavor, you can add a few drops of almond extract to the icing as well.
• If you prefer a smoother icing, you can strain the raspberry jam before spreading it on the cakes.
• Serve the Runebergintorttu cakes slightly warmed for an extra indulgent experience.
• These cakes can be stored in an airtight container at room temperature for up to 3 days.
• Feel free to experiment with different flavors of jam, such as lingonberry or strawberry, for a unique twist.

Serving advice

Serve the Runebergintorttu cakes as a delightful accompaniment to a cup of coffee or tea. They are perfect for breakfast, brunch, or as a sweet treat throughout the day.

Presentation advice

Arrange the Runebergintorttu cakes on a serving platter, ensuring that the raspberry jam and icing are visible. Dust the cakes with a sprinkle of powdered sugar for an elegant touch. Serve them with a side of fresh raspberries or a dollop of whipped cream.