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Finnish Runeberg Tortes
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Celebrate Finnish tradition with delicious mini cakes: ginger-rum flavored with jam filling, enjoyed to honor poet Johan Runeberg's birth each year.
Ingredients:
  • 0.5 cup all-purpose flour
  • 1.5 tablespoons all-purpose flour
  • 0.5 cup crushed gingersnap cookies
  • 1.5 tablespoons crushed gingersnap cookies
  • 6.5 tablespoons almond flour
  • 1.5 teaspoons baking powder
  • 0.5 cup unsalted butter, softened
  • 2 tablespoons unsalted butter, softened
  • 6.5 tablespoons white sugar
  • 3.5 tablespoons brown sugar
  • 2 large eggs
  • 1.5 teaspoons rum flavored extract
  • 3.5 tablespoons heavy cream
  • 3 tablespoons raspberry jam, or as needed
  • 6.5 tablespoons icing sugar
  • 3 teaspoons egg white
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a muffin tin.
  • Combine flour, crushed gingersnaps, almond flour, and baking powder in a medium bowl.
  • Cream together butter, white sugar, and brown sugar using an electric mixer until light and fluffy. Incorporate eggs until well combined. Stir in rum extract, then add dry ingredients and mix until just combined. Finally, pour in cream and beat until smooth.
  • Evenly distribute the cake mixture among the prepared muffin cups. Create a small indent in the center of each cake and fill it with a touch of jam.
  • Bake in the preheated oven for 15 to 20 minutes until the tops spring back when lightly pressed. Allow to cool in the tin for 5 minutes, then transfer to a wire rack and cool for about 20 minutes.
  • Sift icing sugar into a bowl, then stir in egg white until the mixture is smooth and shiny. Pipe the icing in a ring around the jam on the cooled cakes.

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