top of page

Runescape Cakes |

Celebrate some Scandinavian culture by making these runebergintorttu, a cake loved by the Finnish poet Runeberg - his wife invented them one day and from then on he never didn't have it for breakfast. This recipe is from myvintagekitchen.

Prep time: 20 minutes

Cooking time: 30 minutes

Makes: 3 Cakes

Ingredients Cake:

63g butter (room temperature)

70g granulated sugar

1 egg

50ml cream

1/8 tsp of bitter almond extract

19g breadcrumbs (crushed gingerbread or a mix of the two)

24g fine almond flour

12g crushed almonds

70g wheat flour

1 tsp ground cardamon

1/4 tbsp vanilla sugar

1/2 tsp baking powder

Raspberry Jam

Icing sugar

Ingredients syrup:

60ml water

1/2 tbsp sugar

25ml rum

1. Flatter the batter

You need cake ring cylinders for this recipe (yes, now we're that food blog that suggests you have to invest in utensils until you're weeping in an overflow of blenders and potato ricers). You can also use muffin tins for a dinkier, but equally delicious, runebergintorttu. We used food tins, which we discovered are not ideal because the hole at the top is smaller than the inside... I think you can imagine what happened to our cakes...

Grease your tins with a little melted butter, using a brush to get high up the sides, the cakes will rise all way. Pour some breads crumbs into the tin and shake around so just a few stick.

Put to the side. Preheat your oven to 200°c.

Cream 125g butter and 140g granulated sugar with a wooden spoon or an electric whisk. Add 1 egg and mix until combined then add the next egg, mix again. Mix in 100ml cream and 50ml of orange juice or water, whichever you have to hand (and hopefully you do have water to hand), and a dash or 1/8 tsp bitter almond extract.

Add the dry ingredients: 140g flour, 1 tsp baking powder, 38g bread crumbs, 48g ground almonds, 25g crushed almonds (we chopped up some almonds nice and small), 2tsp cardamom and 1/2 tsp vanilla sugar - or a dash of vanilla extract if you don't have it. Use a spatula and lovingly fold in the dry ingredients.

Evenly divide the batter between the tins. Bake on the middle shelf of your preheated oven for 20 minutes.

2. Roly poly rum pum

Once baked, take the tins out of the oven and set to the side. Leave them to cool down before taking them out of their tins (unless you want something that looks like the discards of fairy cakes).

While the cake is cooling make your rum soak. Boil 120ml water with 1tbsp of sugar, once it had boiled for a minute take it off the heat and add 50ml rum, simmer the rum water for a minute and then take off the heat to cool. Refrain from drinking, even though it is a more delectable form of rum.

3. Ice, ice baby

Next, make the icing that will top the mountain like cake like snow. In a small bowl, measure out 50g icing sugar and add water a little at a time, go slowly because it so easy go from perfect icing to something that is essentially sweet water. Mix together until the thickness of custard.

4. Bergein the assembly

Carefully removed your cooled runebergintorttu from their tins. (Also, just don't use food tins it's a recipe for disaster - one type of recipe we're not willing to share).

Safely out of their tins, admire the cakes - adorable and tall, like proud conical models. Now get out your scalpel, or knife, and surgically remove a small circle from the top of the cake big enough to hold a spoonful of jam.

Retrieve your unguzzled rum mix and spoon over the cake- getting it inside the divot and all over the side.

Next, add one tbsp raspberry jam into the glorified belly button of the cake. Then drizzle the icing around the remaining space on the top.

Keeping doing with all the cakes until your runneberg out!

Have a crumbly dink and sink!

Food for Thought

Lizzy says: "Don’t use a food tin to make these, but do make these.. They are so tasty, the cardamon and the jam made it taste like a sophisticated take on a children’s sponge cake. However, (!) these were such a pain to cook, for some reason they took longer to cook than it took Finland to beat Russia in the war. This may have been a result of the excessive amount of orange juice I added in or because of the unorthodox cooking vessel.. (again, don’t use food tins). Because of the tins we spent along time to get the cake out and they all came out in large chunks so it looked like someone had sat on a cake.. 9/10"

Kate says: "Considering how much of a disaster the process of making these cakes was, the outcome wasn't half bad... Firstly - do not make them in tin cans, and if you still don't heed my advice then be VERY gentle when taking them out after baking (a flaw I overlooked - cans have a smaller opening than their actual width...) . The cake itself is lovely and soft with a real punch of cardamom which is delicious. Although the jam and icing made it look beautiful and regal I wouldn't be tempted to use them again - I liked the cake on its own. Also I added a cinnamon stick when making the syrup instead of using rum which worked well! 6/10 alright, but not my favourite bake we've made."

7.5/10 Gasps


bottom of page