Runeberg’s cakes

Name: Runeberg’s cakes (Runebergin leivokset)
Cuisine: Finnish
Ingredients: 175 g/6 oz/1½ cups plain (all-purpose) flour; 5 ml/1 tsp baking powder; 2 eggs; 150 g/5 oz/¾ cup caster (superfine) sugar; 200 g/7 oz/scant 1 cup unsalted (sweet) butter, plus extra for greasing; 90 g/3½ oz/scant 1 cup ground almonds; 125 g/4¼ oz/generous 2 cups fine fresh breadcrumbs; about 75 ml/5 tbsp almond liqueur, such as Amaretto di Sarone; about 75 ml/5 tbsp almond liqueur, such as Amaretto di Sarone; 150 g/5 oz/½ cup raspberry jam

Runebergin leivokset

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

These distinctive, easy-to-make cakes appear everywhere in early February, to celebrate the birthday of one of Finland’s most popular poets, Johan Runeberg. Although Swedish, Runeberg spent his whole life in Finland and he is regarded as a national poet. These cakes make a delectable tea-time treat.

Ingredients

175 g/6 oz/1½ cups plain (all-purpose) flour
5

Europe
Finland
Dessert
Vegetarian
Nordic
February

Method

Preheat the oven to 200°C/400°F/Gas 6. Grease twelve dariol or castle pudding tins (pans). Sift the flour and baking powder together into a bowl. Put the eggs and sugar in a large bowl and whisk together until light and fluffy.
In a separate bowl, beat