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Marmalade Runeberg Cakes for Mother’s Day

Runeberg Cakes

Small Cakes | 17th March 2015 | By

A sticky chewy little cake made with breadcrumbs and almonds. It comes from Finland and is easy to make. These Marmalade runeberg cakes are astonishingly light and very moreish.

Tada! For my first recipe published on Tin and Thyme, I bring you some non chocolate baking. Runeberg cakes (Runebergin Tortut) 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 something similar earlier in the year with this rye bread and blackcurrant cake and the results were truly impressive.

Marmalade Runeberg Cakes

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 jars of this orange sauce. Well what better way to use it than on these cakes. I thought the sweet and bitter flavour of the marmalade would enhance them. How right I was.

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. They also give a more interesting texture. As I made 36 mouth sized morsels, there were plenty for us as well as my mother.

The result exceeded all expectations. Crispy outsides make for a nice contrast with the soft and chewy interior. The freshly ground almonds, with their irregular texture gives 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.

Other Marmalade Cakes You Might Like

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Marmalade Runeberg Cakes. PIN IT.

Marmalade Runeberg Cakes

Marmalade Runeberg Cakes – The Recipe

Runeberg Cakes
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5 from 1 vote

Marmalade Runeberg Cakes

A sticky chewy little cake made with breadcrumbs and almonds which is astonishingly light and very moreish.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Afternoon Tea, Picnics, Snack
Cuisine: Scandinavian
Keyword: almonds, breadcrumbs, cakes, marmalade, mini cakes
Servings: 36 mini cakes
Author: Choclette


  • 200 g unsalted butter
  • 100 g light Muscovado sugar
  • 100 g 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)
  • 150 g freshly ground almonds
  • 150 g fresh wholemeal breadcrumbs
  • 2 tsp baking powder
  • 100 g 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 180℃ (350℉, Gas 4) 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.
Adapted from Scandinavian Baking by Trine Hahnemann


I’m sending these marmalade runeberg cakes 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.


  1. Janie

    17th March 2015 at 3:18 pm

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

    • Choclette

      17th March 2015 at 6:04 pm

      Thank you Janie, really appreciate hearing that you like it – and the cakes too 😉

  2. Rachel

    17th March 2015 at 3:47 pm

    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!

    • Choclette

      17th March 2015 at 6:06 pm

      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.

      • Rachel

        18th March 2015 at 9:48 am

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

        • Choclette

          18th March 2015 at 12:53 pm

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

  3. joanna

    17th March 2015 at 5:56 pm

    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

    • Choclette

      17th March 2015 at 6:08 pm

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

  4. Nayna Kanabar (@citrusspiceuk)

    17th March 2015 at 7:23 pm

    Wow these are different I must check out baking with breadcrumbs. Congrats on your new space.

  5. Brigitte Ravenscroft

    18th March 2015 at 7:54 am

    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

    • Choclette

      18th March 2015 at 9:10 am

      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 🙂

  6. Dom

    18th March 2015 at 8:36 am

    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

    • Choclette

      18th March 2015 at 9:12 am

      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.

  7. Corina

    18th March 2015 at 11:00 am

    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.

    • Choclette

      18th March 2015 at 12:54 pm

      Thanks Corina, they truly are rather delicious.

  8. Bintu @ Recipes From A Pantry

    18th March 2015 at 11:30 am

    I love the light new look C. And I am sold on marmalade and cardamom in cakes too.

    • Choclette

      18th March 2015 at 12:55 pm

      Thanks Bintu, glad you like it 🙂 I reckon cardamom and citrus were made for each other.

  9. Jo of Jo's Kitchen

    18th March 2015 at 1:19 pm

    Love the new site and great recipe

  10. Jacqueline Meldrum

    19th March 2015 at 3:42 pm

    Thanks for entering them, they sounds delicious Choclette!

  11. Karen

    21st March 2015 at 10:40 am

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

    • Choclette

      21st March 2015 at 6:56 pm

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

  12. Helen @ Fuss Free Flavours

    21st March 2015 at 4:12 pm

    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.

    • Choclette

      21st March 2015 at 6:57 pm

      Ah good idea Helen, thanks for reminding me.

  13. Stuart Vettese

    22nd March 2015 at 5:28 pm

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

    • Choclette

      22nd March 2015 at 8:22 pm

      Thanks Stuart 🙂 These little cakes are really good and well worth a try.

  14. Steph

    30th March 2015 at 12:45 pm

    These look absoloutly delish!!!

    • Choclette

      30th March 2015 at 2:25 pm

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

  15. Jacqueline Meldrum

    3rd April 2015 at 9:46 pm

    The Bookmarked Recipes roundup is live, Thanks for joining in.

    • Choclette

      4th April 2015 at 8:30 pm

      Thanks Jac, will be over to check it out as soon as I get a chance.

  16. Jacqui – Recipes Made Easy:Only Crumbs Remain

    11th February 2020 at 10:43 am

    These look so interesting I must try I love marmalade


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