Runeberg cakes

Whether it’s a seasonal dessert or not, Runeberg’s cakes are worth making yourself. They come out really good.

Ingredients for 16 pieces

150 g butter 1 dl sugar 1 dl syrup 1 tsp cinnamon 2 eggs 1 ½ dl cream 100 g ground almonds 3 dl wheat;flour 1 1/2 teaspoons baking powder 1/2 teaspoon almond flour

For the garnish

Raspberry jam powdered sugar-water mixture

Weather the fat and sugar with a whisk. Add cinnamon, almond flour, eggs, cream and syrup.

Stir baking powder into wheat flour and add to batter. Mix until smooth and pour into cakes with a tablespoon. A silicone muffin tin is good for this.

Bake in a 175C oven for about 20-25 minutes.

Moistening and decorating the Runeberg tarts

Moisten the Runeberg tarts with almond spiceöörillä. Press a small hole in the hot tortes with an object. Place a teaspoon of raspberry jam in each hole.

Stir about 1 teaspoon of water into a tablespoon of icing sugar so that the mixture becomes a puff. Use a piping bag to press a thin sugar ring around the jam.

Berries Scandinavian tart