Marmalade Runeberg Cakes

Runeberg Cakes with freshly ground almonds and marmalade.

5 from 2 votes

Marmalade Runeberg Cakes

Sticky chewy little cakes made with breadcrumbs and almonds which are astonishingly light and very moreish. Perfect for parties and potlucks.

Prep Time30

Cook Time20

Total Time50

Course: Afternoon Tea, Picnics, Snack

Cuisine: Scandinavian

Keyword: almonds, breadcrumbs, cakes, marmalade, mini cakes

Servings: mini cakes

Calories: 123kcal

Author: Choclette @ Tin and Thyme

Ingredients

200 g unsalted butter
100 g light muscovado sugar
100 g golden caster sugar (I used cardamom sugar)
1 orange zested
1 tsp ground cardamom (I used Holy Lama cardamom oil)
2 large eggs (I used duck eggs)
150 g ground almonds (I grind my own)
150 g wholemeal breadcrumbs
2 tsp baking powder
100 g crème fraîche (I used homemade)
36 tsp marmalade the runnier the better

Metric - US Customary

Instructions

Cream butter and sugars together until pale and fluffy.
200 g unsalted butter, 100 g light muscovado sugar, 100 g golden caster sugar
Beat in the orange and cardamom.
1 orange, 1 tsp ground cardamom
Beat in the eggs, one by one.
2 large eggs
Add freshly ground almonds, breadcrumbs and sieve in the baking powder.
150 g ground almonds, 150 g wholemeal breadcrumbs, 2 tsp baking powder
Stir together with the crème fraîche until everything is just mixed.
100 g crème fraîche
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.
36 tsp marmalade
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.

Notes

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

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition