Roger Pizey

Runeberg Cakes

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Preparation info
  • Makes

    5

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

These quirky little tubular cakes were named after Johan Ludvig Runeberg (1804–1877), the national poet of Finland, who apparently ate a similar cake to this every morning with a glass of punch. They are baked all over Finland to celebrate his birthday - 5th February.

Ingredients

  • 120 g (4 oz) butter, softened
  • 120 g (4

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4 and grease and line (just at the bottom) five dariole moulds (6.5 cm x 6.5cm (2½ x 2½ in)) with baking parchment and place on a baking tray.
  2. Cream together the butter and sugar until light and fluffy, and then