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Marmalade Runeberg Cakes for Mother’s Day

Runeberg Cakes

Tada! For my first recipe published on Tin and Thyme, I bring you some non chocolate baking. Runeberg cakes are a Finnish celebratory cake that was supposedly invented by the wife of poet Johan Ludvig Runberg for him to enjoy every morning for breakfast. How kind of Fredrika. They are made with an unusual mixture of breadcrumbs and ground almonds instead of flour. It’s a great way to use slightly stale bread. I tried this out earlier in the year with this rye bread and blackcurrant cake and the results were truly impressive.

When I was browsing through my borrowed copy of Scandinavian Baking by Trine Hahnemann, I noted her recipe for Runeberg cakes and thought they would make an ideal offering for Mother’s Day. My mother is game for anything and likes her cakes to have interest and texture. For the first time ever this year, she made Seville orange sauce instead of marmalade which she was rather upset about. I am the lucky recipient of a couple of these jars. Well what better way to use it than on these cakes; I thought the sweet and bitter flavour would enhance them. The original recipe, tops the cakes with a spoonful of raspberry jam. I, by contrast, poured some marmalade sauce over the tops prior to baking. I also used freshly ground almonds as they give a better flavour. As I made 36 mouth sized morsels, there were plenty for us as well as my mother.

The result exceeded all expectations. Crispy outsides made for a nice contrast with the soft and chewy interior. The freshly ground almonds, with their irregular texture gave them real character and lightness too. They had just enough marmalade to make them interesting but not enough to be overwhelming. CT doesn’t like marmalade, but he really liked these Runeberg Cakes. He reckoned they would have inspired Johan’s muse.

For another take on Runeberg Cakes hop over to Vagabond Baker.

Bookmarked RecipesI’m sending this off to Jac at Tinned Tomatoes for Bookmarked Recipes

 

 

 

 

 

These are also going off to Treat Petite with CakeyBoi and the Baking Explorer as the theme this month is Mum.Treat Petite

 

 

 

Marmalade Runeberg Cakes
Yields 36
A sticky chewy little cake made with breadcrumbs and almonds which is astonishingly light and very moreish.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 200g unsalted butter
  2. 100g light Muscovado sugar
  3. 100g golden caster sugar (I used cardamom sugar)
  4. grated zest from one large orange
  5. 2 drops Holy Lama cardamom extract (or 1 tsp ground cardamom)
  6. 2 large eggs (I used duck eggs)
  7. 150g freshly ground almonds
  8. 150g fresh wholemeal breadcrumbs
  9. 2 tsp baking powder
  10. 100g crรจme fraรฎche (I used homemade)
  11. 36 teaspoons of runny marmalade
Instructions
  1. Cream butter and sugars together until pale and fluffy.
  2. Beat in the orange and cardamom.
  3. Beat in the eggs, one by one.
  4. Add freshly ground almonds, breadcrumbs and sieve in the baking powder.
  5. Stir together with the crรจme fraรฎche until everything is just mixed.
  6. Spoon into 36 mini muffin moulds (or in my case into 24, then waited for one batch to be cooked before repeating).
  7. Top with a teaspoon of runny marmalade, so it dribbles down the sides.
  8. Bake at 180C for twenty minutes or until risen and golden.
  9. Leave in the moulds to cool a little then turn out onto a wire rack to cool completely.
Notes
  1. Traditionally these are not made with marmalade, but are topped with a spoonful of raspberry jam when the cakes are cool. This version makes for marvellously sticky cakes.
Adapted from Scandinavian Baking by Trine Hahnemann
Adapted from Scandinavian Baking by Trine Hahnemann
Tin and Thyme http://tinandthyme.uk/

Comments

  1. Leave a Reply

    Janie
    17th March 2015

    Corr, they look cripsy on the edges too, delish! Congrats on your new home, it looks fab ๐Ÿ™‚
    Janie x

    • Leave a Reply

      Choclette
      17th March 2015

      Thank you Janie, really appreciate hearing that you like it – and the cakes too ๐Ÿ˜‰

  2. Leave a Reply

    Rachel
    17th March 2015

    I love Runeberg Cakes! I was introduced to them in Porvoo, Finland where JL Runeberg lived most of his life. I was given a recipe there and I managed to get round to baking and blogging them the other week. They are so different and tasty!
    They are usually doused in a liquor syrup that makes them super moist, how amazing would these be with a cointreau syrup!

    • Leave a Reply

      Choclette
      17th March 2015

      Ah yes, I think I saw them and commented Rachel. Couldn’t quite remember where they were, so now I know I’ll add your link to my post. I was amazed at how light and succulent they were – seriously good.

      • Leave a Reply

        Rachel
        18th March 2015

        Ah yes! You’ve changed your name! Thank you so much for adding the link, lets share the Runeberg Torttu love ๐Ÿ™‚ xx

        • Leave a Reply

          Choclette
          18th March 2015

          I haven’t changed my name, but I have changed the name of my blog Rachel. Yay for the Runeberg!

  3. Leave a Reply

    joanna
    17th March 2015

    What a lovely new site! I think it looks fantastic and I have always been curious what you eat apart from chocolate so look forward to reading it

    • Leave a Reply

      Choclette
      17th March 2015

      Haha Joanna – let’s just hope I can find something other than chocolate ๐Ÿ˜‰ Thanks for commenting and so glad you like the site.

  4. Leave a Reply

    Brigitte Ravenscroft
    18th March 2015

    Loving your new site and really look forward to reading your posts and recipes. Definitely going to give this one a try. The cakes look delicious and I’ve never tried anything from Finland before. x

    • Leave a Reply

      Choclette
      18th March 2015

      Hmm, now you come to mention it Brigitte, I’m not sure I’ve ever tried anything from Finland before this either. So glad you like the site and thanks for commenting ๐Ÿ™‚

  5. Leave a Reply

    Dom
    18th March 2015

    i’ve never had these but I want them!… I love the idea of orange and cardamom, sounds so gorgeous… and NO Chocolate! Woah! loving the new blog xx

    • Leave a Reply

      Choclette
      18th March 2015

      Thank you Dashing Dom. The cakes are gorgeous and I’m so glad you like the site – it seemed like a big step to take.

  6. Leave a Reply

    Corina
    18th March 2015

    I’ve never heard of these before but they sound lovely with the mixture of ground almonds and the orange marmalade/sauce. Lovely combination of flavours.

    • Leave a Reply

      Choclette
      18th March 2015

      Thanks Bintu, glad you like it ๐Ÿ™‚ I reckon cardamom and citrus were made for each other.

  7. Leave a Reply

    Karen
    21st March 2015

    Fab little cakes that I am inordinately fond of too! Karen

    • Leave a Reply

      Choclette
      21st March 2015

      They were new to me Karen, but I will be making them again for sure.

  8. Leave a Reply

    Helen @ Fuss Free Flavours
    21st March 2015

    what a fabulously frugal idea! We also have oodles of marmalade having slightly over done the preserving a few years ago. Please do add this to this month’s Credit Crunch Munch.

  9. Leave a Reply

    Stuart Vettese
    22nd March 2015

    Love the new home! Thanks for entering these into Treat Petite Choclette – they are a new one on me!!

    • Leave a Reply

      Choclette
      22nd March 2015

      Thanks Stuart ๐Ÿ™‚ These little cakes are really good and well worth a try.

  10. Leave a Reply

    Steph
    30th March 2015

    These look absoloutly delish!!!

    • Leave a Reply

      Choclette
      30th March 2015

      Thanks Steph. I was really quite excited by these and will be making them again soon I suspect.

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