Runebergintorttu - Runeberg Cakes, 50g cake, 650g = 13 pieces

150 gram(s) Flour, All Purpose, Enriched, Unbleached,125g = 1 cup
100 mL Heavy Whipping Cream
2 oz Simply Orange Juice - with Mango
1 tsp Vanilla Extract
1 tsp Cardamom, ground
0.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
125 grams Butter, unsalted
0.75 cup Domino's Confectioners Sugar 10X Powered Pure Cane Sugar (by AUNTJESSICA)
1 large Egg, fresh, whole, raw
1 large Egg Yolk
1 dash Salt
1 tsp Baking Powder
4 serving Wasa Multi Grain Whole Grain Crispbread ( 1slice, 14g)

I used FAGO whole milk greek yogurt as a substitute for cream

These cakes were named after Johan Ludvig Runeberg (1804 - 1877), the national poet of Finland. Every year on and around his birthday, 5th February, these cakes are sold all over Finland and are hugely popular.
Traditionally, they are baked in cylinder 5cm diameter shapes, around 6-7 cm high. You can of course get your hands on these all over Finland, but a good alternative can be found online in silicone 5 cm diameter and 5cm height. You can also use other shapes, such as muffin tins, but your baking times and yield will vary slightly.
Recipes for Runeberg often specify the use of breadcrumbs. I actually use finely ground breadcrumbs made from Leksands rye crispbread – but you can use any dry breadcrumbs – but I find the lovely rye adds a lovely nutty flavour to the finished cake. This is our version of the little cakes.
Course: BakingCuisine: NordicKeyword: buns Author: Bronte Aurell
Ingredients
125 g softened butter
80 g caster sugar
1 egg plus 1 egg yolk
50 g ground almond
100 g plain flour
50 g Leksands crispbread finely ground, or other breadcrumb
1 tsp ground cardamom
1 tsp vanilla sugar
1 tsp baking powder
pinch of salt
100 ml cream
50 ml water or orange juice
Topping and filling
raspberry jam 1 tsp per cake
icing sugar
Amaretto optional
Equipment
Baking tin: Cylinder 5 cm x 5 cm holes or similar sized muffin or other shapes.
Instructions
Turn the oven to 180C
Whisk the butter and sugar until fluffy, the add the egg and egg yolk and mix again until completely combined.
In a bowl, add dry ingredients except the crispbread breadcrumbs - and then sift into the egg mixture – add the breadcrumbs and cream and fold again until smooth. Add 50ml of juice or water and mix – the mixture will still be quite thick.
Lightly butter the cylinder baking tins and then fill just over half with mixture. If you use tins with holes around 5cm x 5cm, you will get 8 cakes from this batch.
Bake for around 12-15 minutes or until done – the little cakes will rise quite a bit during baking.
Remove from the oven. Brush the most level ends of the cakes with a bit of Amaretto, for extra flavour.
Level out any wonkiness so the cakes can stand. Cut a hole in the middle to fit approx. 1 tsp jam into each.
Mix the icing sugar with a bit of hot water until you have a thick paste. Put it into a plastic bag and snip off the corner and pipe a line around the jam. Leave to dry.
Notes

Serving Size: 13 pieces 50 g per piece

Number of Servings: 13

Recipe submitted by SparkPeople user IRINA75.