Go Back Email Link
Several rustic Runeberg tortes (Runebergintorttu) on a clear glass plate, topped with raspberry jam and icing

Runeberg Torte (Runebergintorttu)

Runeberg torte is a traditional Finnish almond cake enjoyed especially in late winter. These small, moist cakes are flavored with almonds, cardamom, and vanilla, then gently soaked in syrup and finished with raspberry jam and a simple icing ring. Rich yet tender, they are a classic Nordic treat with deep, comforting flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling and Decorating 45 minutes
Total Time 1 hour 20 minutes
Course Baking, Dessert
Cuisine Finnish
Servings 12 pcs

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.

Notes

Tips for Best Runeberg Tortes

Do not overmix the batter once the flour is added, this keeps the cakes tender.
Soak while warm so the cakes absorb the syrup evenly without becoming soggy.
If you don’t have Runeberg molds, a standard muffin tin works well.
These cakes often taste even better the next day, once the flavors have had time to develop.
Store covered at room temperature for 1 day, or refrigerate for up to 3 days. The tortes also freeze well, but do decorate them after defrosting.
Keyword Finnish almond cake, Finnish dessert, Finnish Runeberg torte recipe, Finnish winter dessert, Runeberg Torte, Runebergintorttu, traditional Finnish pastries