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There’s something about a small cylindrical cake wrapped in a ring of white icing that makes people ask questions before they even taste it.
Runeberg torte is Finland’s answer to a coffee-break treat, named after the poet Johan Ludvig Runeberg. The story goes his wife baked them from leftover cookie crumbs so nothing went to waste in the kitchen.
I make mine with crushed rusk crumbs and ground almonds, spiked with rum, baked in small cylindrical molds until the tops spring back, around 20 to 25 minutes. A brush of warm rum syrup right after baking keeps them from drying out, much like the soak in a rum-spiked custard cake, which is the one thing that actually ruins these.
Then comes the fun part. A ring of icing piped around the edge, a dab of raspberry jam in the center. A little fussy, worth every bit of it.
Why You’ll Love This Recipe
- Dense, rum-soaked crumb that stays moist for days
- Classic Finnish bakery look with almost no decorating skill needed
- Comes together with pantry staples plus crushed rusks
- Freezes well unfrosted for holiday baking ahead of time
Ingredient Notes
- Crushed rusk or gingersnap crumbs: Traditional Finnish rusks (korput) give the classic dense crumb. Crushed gingersnaps or dry cookie crumbs work as a substitute.
- Ground almonds: Toast them lightly in a dry pan for a few minutes first if you want a deeper, nuttier flavor.
- Dark rum: Adds warmth to both the batter and the syrup. Swap in orange juice plus a splash of vanilla for an alcohol-free version.
- Raspberry jam: Use a good seedless jam for a cleaner-looking center dot, or press seeded jam through a sieve first.
- Almond extract: A small amount goes a long way. Use pure extract, not imitation, for a rounder almond flavor.
Finnish Runeberg Tortes with Raspberry Jam Ring
Ingredients
Method
- Heat the oven to 175 C / 350 F. Grease 6 cylindrical Runeberg torte molds, 6 cm / 2.5-inch, and dust lightly with extra crumbs.
- Cream the softened butter and sugar in a mixing bowl for 2 to 3 minutes until pale and fluffy. Beat in the egg.
- In a separate bowl, stir together the ground almonds, crushed rusk crumbs, flour, baking powder, and cardamom.
- Add the dry mixture to the butter mixture in two additions, alternating with the milk and 1 tbsp rum. Mix in the almond extract until you have a smooth, thick batter.
- Divide the batter evenly among the molds, filling each about two-thirds full. Smooth the tops with the back of a spoon.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when pressed.
- While the cakes bake, warm the sugar and water for the syrup in a small saucepan until the sugar dissolves, about 2 minutes. Remove from heat and stir in 1 tbsp rum.
- Let the cakes cool in the molds for 5 minutes, then turn them out. Brush generously with the warm syrup while still warm and let them cool completely on a rack, about 15 minutes.
- Whisk the powdered sugar with the water until you get a thick, pipeable icing. Transfer to a piping bag or a ziptop bag with the corner snipped off.
- Pipe a ring of icing around the top edge of each cooled cake. Spoon a small dot of raspberry jam into the center of each ring and let set for 10 minutes before serving.
Notes
- Fill molds only two-thirds full, batter domes as it bakes
- Brush syrup on while cakes are still warm from the oven
- Cool completely before icing or the ring will slide off
- Toast almonds first for a deeper, nuttier flavor
Tips for Success
- Brush the syrup on while the cakes are still warm so they soak it up like a syrup-soaked semolina cake instead of sitting on the surface.
- Toast the ground almonds for 3 minutes in a dry pan before mixing them in for a deeper, nuttier flavor.
- Fill the molds only two-thirds full since the batter rises and domes as it bakes.
- Let the cakes cool completely before piping the icing ring, or it will slide off the warm surface.
- Use a piping bag or a small ziptop bag with the corner snipped off for a clean, even icing ring.
Variations
- Swap the raspberry jam for lingonberry or cloudberry preserve for a more traditional Nordic finish.
- Skip the rum and use orange juice plus a splash of vanilla for an alcohol-free version kids can eat.
- Bake the batter in a 20 cm / 8-inch round pan instead of molds and slice it into wedges.
Storage and Reheating
Runeberg tortes keep well at room temperature in an airtight container for 2 to 3 days once iced, or up to 5 days refrigerated. Bring refrigerated ones back to room temperature for about 20 minutes before serving so the crumb softens again.
The cakes don’t need reheating since they’re eaten at room temperature, not warm. If you want them fresh for a specific day, bake and syrup-soak the cakes ahead and add the icing and jam right before serving.
Unfrosted, un-jammed cakes freeze well for up to 2 months wrapped tightly in plastic. Thaw overnight in the fridge, then brush with fresh syrup and finish with icing and jam once thawed.
Serving Suggestions
Serve Runeberg tortes with strong black coffee, the way they’re eaten across Finland on Runeberg Day, February 5th. A cup of Earl Grey works too if coffee isn’t your thing.
Set a few out on a small plate with fresh raspberries scattered around for a simple dessert table. They also hold up well next to a scoop of vanilla ice cream if you want something more indulgent.
For a holiday spread, line them up on a wooden board with other small Nordic pastries and let people pick their own.
FAQ
Why did my Runeberg torte turn out dry instead of moist?
Dry Runeberg torte usually means it baked too long or skipped the rum syrup soak. Pull the cakes as soon as a toothpick comes out clean, around 20 to 25 minutes at 175 C / 350 F, then brush them with the warm syrup right away so they absorb it while still hot.
Can I use gingersnap cookies instead of rusk crumbs?
Yes, crushed gingersnaps work well if you can’t find Finnish rusks. Pulse them fine in a food processor and use the same 75 g weight. The flavor shifts slightly sweeter and spicier, which actually pairs nicely with the cardamom already in the batter.
Can I make Runeberg tortes ahead of Runeberg Day?
Yes, bake and syrup-soak the cakes up to 2 days ahead and store them unfrosted in an airtight container at room temperature. Add the icing ring and jam on the day you serve them, since the icing softens and looks messy if it sits too long.
What goes well with Runeberg torte besides coffee?
Strong black coffee is the classic pour, but a cup of Earl Grey or a small glass of sweet sherry works too. The rum and almond flavors also stand up well next to fresh berries or a scoop of vanilla ice cream on the side.
Is Runeberg torte gluten free?
No, traditional Runeberg torte isn’t gluten free because it relies on wheat flour and crushed rusk crumbs for its dense crumb. You can swap in gluten-free rusks or cookie crumbs and a 1:1 gluten-free flour blend, though the texture turns a bit more crumbly.
What’s the difference between Runeberg torte and a regular almond cake?
Runeberg torte is denser and boozier than a standard almond cake because it’s built from crushed rusk crumbs soaked in rum syrup, not just flour and butter. It’s also baked in small cylindrical molds and finished with a signature icing ring and raspberry jam, which a plain almond cake skips.
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