Runeberg Cakes
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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