Marmalade Runeberg Cakes for Mother’s Day
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.
I’m sending this off to Jac at Tinned Tomatoes for Bookmarked Recipes.
- 200g unsalted butter
- 100g light Muscovado sugar
- 100g golden caster sugar (I used cardamom sugar)
- grated zest from one large orange
- 2 drops Holy Lama cardamom extract (or 1 tsp ground cardamom)
- 2 large eggs (I used duck eggs)
- 150g freshly ground almonds
- 150g fresh wholemeal breadcrumbs
- 2 tsp baking powder
- 100g crème fraîche (I used homemade)
- 36 teaspoons of runny marmalade
- Cream butter and sugars together until pale and fluffy.
- Beat in the orange and cardamom.
- Beat in the eggs, one by one.
- Add freshly ground almonds, breadcrumbs and sieve in the baking powder.
- Stir together with the crème fraîche until everything is just mixed.
- Spoon into 36 mini muffin moulds (or in my case into 24, then waited for one batch to be cooked before repeating).
- Top with a teaspoon of runny marmalade, so it dribbles down the sides.
- Bake at 180C for twenty minutes or until risen and golden.
- Leave in the moulds to cool a little then turn out onto a wire rack to cool completely.
- 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.