Name: Runeberg Torte (Finnish Dessert Cake) recipe by Namita Tiwari at BetterButter
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 12
Ingredients: Ingredients for the Cake:; 2 cups all purpose flour; 1 cup finely ground ginger snaps or digestive biscuits (add 1 teaspoon of ground ginger powder if using digestive biscuits); 3/4 cup almond meal; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 and 1/2 teaspoon green cardamom seeds, grounded; 150 grams (1 and 1/2 stick of butter); 1 and 1/2 cup caster sugar; 3 eggs; 2 tablespoon honey; 1/2 cup whipping cream; 1/2 cup fresh orange juice (or store bought); 1 and 1/2 teaspoon orange zest (or candied peels chopped finely); 1 teaspoon almond extract or essence; Ingredients for Rum Syrup - 1 cup sugar; ½ cup water; 2 tablespoon rum; Ingredients for topping:; Raspberry jam (or any other jam of choice); 1/2 cup icing sugar; 1 tablespoon milk; 1/2 teaspoon almond extract or essence

ABOUT Runeberg Torte (Finnish Dessert Cake) RECIPE

Runebergintorttuja – Runeberg Torte is a Finnish pastry named after the Finnish national poet Johan Ludvig Runeberg and is traditionally made and eaten on February 5th, Runeberg’s birthday. Runeberg cakes are dense, super moist, bursting with great flavours of cardamom, almonds, ginger and zest. Almond meal and biscuit crumbs lend a great texture. Laced with rum syrup and jam topping with icing ring makes it to die for dessert. It takes a lot of time to make them but the effort is well rewarded!

Ingredients Serving: 12

Ingredients for the Cake:
2 cups all purpose flour
1 cup finely ground ginger snaps or digestive biscuits (add 1 teaspoon of ground ginger powder if using digestive biscuits)
3/4 cup almond meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoon green cardamom seeds, grounded
150 grams (1 and 1/2 stick of butter)
1 and 1/2 cup caster sugar
3 eggs
2 tablespoon honey
1/2 cup whipping cream
1/2 cup fresh orange juice (or store bought)
1 and 1/2 teaspoon orange zest (or candied peels chopped finely)
1 teaspoon almond extract or essence
Ingredients for Rum Syrup - 1 cup sugar
½ cup water
2 tablespoon rum
Ingredients for topping:
Raspberry jam (or any other jam of choice)
1/2 cup icing sugar
1 tablespoon milk
1/2 teaspoon almond extract or essence

Instructions

Preheat the oven to 180 degrees celsius.
Grease and flour one standard 12 cup muffin tray. (Traditionally these are baked in a cylindrical cake mould)
Whisk together the all purpose flour, ginger snaps, almond meal, baking powder, baking soda, salt and cardamom powder in a large bowl. Keep it aside.
Cream the butter and sugar together until it is pale and fluffy. Add honey and beat it for another 2-3 minutes. Add eggs one at a time and beat it well after each addition.
Next add cream and beat till it is well incorporated and you get a uniform mixture. Add orange zest and almond extract/ essence.
Now add the dry ingredients and orange juice in three shifts. Add dry ingredients and a little orange juice. Repeat this. If at any step you feel that the batter is of the right consistency, do not add more orange juice.
Spoon the batter into the prepared tray, filling up the cups to the 3/4th level only. Level the tops with a spatula.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven. Then remove it from the tray after 15 minutes.
To prepare the rum syrup, take the sugar and water in a thick bottomed pan. Stir until the sugar dissolves. Bring it to a boil. Turn off the heat. Stir in rum. Let it cool.
Unmould the cakes, while the cakes are still warm, poke the tops with a toothpick. With a pastry brush, brush the syrup on the top and sides of the cake. Let the cakes cool.
To prepare the icing, take icing sugar, milk and almond extract in a cup. Whisk till a thick paste forms. Pour this in an icing bag.
To assemble, arrange the cupcakes upside down in a tray. (Cut out the bulging portion if the cakes are not standing)
With a sharp knife, scoop out a shallow cone from the top side of each cake making a small depression. Brush more syrup into the depression. Fill up the depression with a 1- 1 and 1/2 tablespoons of jam.
Make a ring with the icing around the jam topping. Serve it.

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May-18-2017

Cakengifts.in 26 May-18-2017

I made this recipe."This cake was so Yummy! Very moist and full of flavor, plus is didn't take a lot of time to make. http://www.cakengifts.in/cake-delivery-in-maharani-bagh-delhi