Runeberg's Cakes
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Ingredients
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs
  • ¾ cup sugar
  • 1 cup unsalted butter, plus extra for greasing
  • 1 cup ground almonds
  • 2 cups fine fresh breadcrumbs
  • 5 Tablespoons almond liqueur (like Amaretto)
  • ½ cup raspberry jam
Instructions
  1. Heat oven to 400 degrees F. Grease with butter, 12 dariol tins* or muffin tins; set aside.
  2. Sift the flour and baking powder together into a bowl. Put the eggs and sugar in a large bowl and whisk together until light and fluffy.
  3. In bowl of electric mixer beat the butter until creamy, then beat in the ground almonds and breadcrumbs. Add to the eggs and sugar and mix together, then stir in sifted flour mixture.
  4. Divide between the prepared tins, allowing some room for the mixture to rise. Bake for about 15 minutes or until a skewer inserted comes out clean. Remove from oven and let cool in the pans before turning out.
  5. Brush the cakes with the liqueur to dampen them. Top each with a teaspoon of jam. If desired, you can pipe some white icing around the top to enclose the jam. Not everyone does this, but it makes them look pretty!
  6. *Note: Dariol pans are specialty tins you can buy online (or buy them in Finland!) to make Runeberg cakes. A substitution can be muffin tins but they won't be as tall.
Recipe by The Culinary Cellar at https://theculinarycellar.com/classic-recipes-of-finland/