February 05, 2013

Runeberg's Torte

Happy Runeberg's Day!

Runeberg's torte are traditionally served only once a year, on Runeberg's Day, to celebrate Finland's national poet. These cakes are flavoured with almond meal and gingerbread cookies (and rum, which I didn't have) and topped with raspberry jam and icing. They are such a special treat and I was so happy to serve these to my Finnish friend visiting yesterday. What a perfect start for the new month!

Runeberg's Torte
(makes 10-12)

150g butter (organic)
150ml (about 120g) (raw) sugar
2 eggs (free-range, organic)
100ml (organic, unsweetened) apple sauce
150ml (about 100g) plain flour
100ml (about 50g) almond meal
150ml (about 90g) gingerbread crumbs
1 teaspoon baking powder

raspberry jam
60g icing sugar
1/2 tablespoon hot water

1. Beat soft butter and sugar in a bowl. Add eggs beating well after each one.

2. Add apple sauce and fold in the dry ingredients (mixed together first in a separate bowl).

3. Spoon the batter into cupcake molds and bake in 190C for about 15-20 minutes. Let cool.

4. Mix icing sugar and hot water in a bowl until you have a smooth, thick paste. Press a small dent in the middle of each cake and top with jam. Pipe a thin layer of icing sugar around the centre.