RCI-BR.003.0359.001
Runebergin Tortut
Runebergin tortut Runeberg's muffins For four - five persons
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 200 g
- 2 unit
- 2 unit
- dl wheat flour2 unit
- 1 tsp
- 1 tsp
- dl sweet bread crumbs (e.g. crumbled biscuits)2 unit
- dl ground almonds (approx. 80 g)2 unit
- dl single cream1 unit
- solid raspberry jam1 unit
Method
1
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper or prepare individual muffin tins if making individual Runebergin Tortut cakes.
2
Cream together the margarine or butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes of beating.
3 minutes
3
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air into the batter.
4
In a separate bowl, whisk together the wheat flour, baking powder, and ground cardamom.
5
Gently fold the flour mixture into the egg mixture using a spatula, being careful not to overmix.
6
Fold in the sweet bread crumbs and ground almonds until evenly distributed throughout the batter.
7
Spoon the batter into a ring-shaped mold or onto the prepared baking sheet, forming small rings or tart shapes with a well in the center of each.
8
Fill the center of each cake with a small dollop of solid raspberry jam, leaving space for the cakes to rise.
2 minutes
9
Bake in the preheated oven for 20-25 minutes until the cakes are golden brown and a skewer inserted into the cake (not the jam) comes out clean.
22 minutes
10
Remove the cakes from the oven and let them cool briefly on the baking sheet before transferring to a wire rack.
11
Once cooled, drizzle or pour the single cream over the top of each cake, allowing it to soak into the cake slightly for a traditional Finnish finish.