Runeberg torte (Runebergintorttu) is a traditional Finnish almond cake, flavored with cardamom, soaked in sweet syrup, and topped with raspberry jam and icing. These small, cylindrical cakes are moist, aromatic, and a classic dessert associated with Runeberg Day in February. They are often served with coffee and make a perfect winter treat for both special occasions and cozy everyday moments.
How I Make Runeberg Torte
This is one of my favorite traditional Finnish baking recipes. I only make Runeberg tortes once a year. On baking day, I decorate a few to enjoy immediately, while the rest I freeze after cooling. Later, I defrost a few, soak them in syrup, and finish them with icing and raspberry jam. I usually bake them in muffin molds, giving the cakes a rustic, homemade appearance.
The soaking syrup is key to a moist and flavorful cake. Traditionally, punch is commonly used, but I personally love using almond liqueur for its rich, nutty flavor. Cognac or rum can also be used for a slightly different taste. To prepare the syrup, boil the water, chosen liquor, and sugar together, then let it cool slightly before spooning it evenly over the tarts. This ensures the syrup is absorbed gently, keeping the cakes tender and aromatic.
The Magic of Runeberg Cakes
Runeberg tortes stand out for their unique combination of aromatic cardamom, ground almonds, and sweet syrup, finished with a small dollop of raspberry jam and a ring of icing. Many recipes include a touch of bitter almond extract or oil, which I really enjoy for the extra depth of flavor, though it tends to divide opinions; a little goes a long way. Small but full of flavor, these cakes are perfectly portioned and ideal for coffee breaks or dessert. The syrup and icing can be added just before serving, giving each torte a fresh, tender, and flavorful finish.
Tips for Baking
- Use muffin molds for a rustic appearance if traditional Runeberg torte molds aren’t available. Paper molds don’t require greasing, while metal molds benefit from a light coating of butter and a dusting of breadcrumbs.
- Mix gently after adding the dry ingredients to keep the cakes tender.
- Bake at 175°C (350°F) for about 15 minutes, and check doneness with a toothpick.
- Soak the cakes while still warm to ensure even absorption of the syrup.
- Freeze any extra cakes after cooling, then add syrup, icing, and jam just before serving for fresh, ready-to-eat treats.
If you enjoy Finnish baking, you’ll find plenty of inspiration in our Finnish cuisine collection, and you might also like this Finnish Apple Cake, another classic treat full of rustic charm and cozy flavors.
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Runeberg Torte (Runebergintorttu)
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 12–16 Runeberg torte molds or muffin tin
- Pastry brush or spoon (for soaking)
- Piping bag or spoon (for icing)
Ingredients
Cake batter
- ¾ cup (200 g) butter, softened If using unsalted butter, add ½ teaspoon salt
- ½ cup (1 dl) granulated sugar
- ½ cup (1 dl) brown sugar
- 2 medium sized eggs
- 1¼ cups (3 dl) all-purpose flour
- ¾ cup (2 dl) almond flour ground almonds
- ½ cup (1 dl) gingerbread crumbs or plain cookie crumbs
- 2 tsp baking powder
- 2 tsp ground cardamom
- 2 tsp vanilla sugar or 1½ teaspoons vanilla extract
- 2 drops bitter almond extract optional
- ¾ cup (2 dl) heavy cream
For soaking
- 4 tbsp hot water
- 2 tbsp sugar
- 4 tbsp almond liqueur
- Alcohol-free option: raspberry juice
For decoration
- ½ cup (1 dl) raspberry jam
- 1¾ cups (2 dl) powdered sugar
- 4 tsp cold water
For greasing the molds
- 1-2 tbsp tablespoons butter
- Breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C). If using metal molds, grease with butter and dust with breadcrumbs. Paper molds can be used as is.
- Beat the butter, granulated sugar, and brown sugar until pale and fluffy. Add the eggs one at a time, whisking well after each addition.
- In a separate bowl, mix the flour, almond flour, cookie crumbs, baking powder, cardamom, and vanilla sugar.
- Add the dry ingredients to the batter alternately with the cream. Mix gently until just combined. Stir in the bitter almond extract, if using.
- Divide the batter evenly between 12–16 molds.
- Bake for about 15 – 20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are still warm, bring the water, sugar, and almond liqueur to a boil. Spoon or brush the syrup evenly over the cakes.
- Let the cakes cool completely.
- Mix the powdered sugar with cold water until smooth and thick but pipeable.
- Spoon a small amount of raspberry jam onto the center of each cake. Pipe or spoon a ring of icing around the jam.
