Runebergin torttu (Finnish Runeberg cakes)
Little almond and ginger biscuit cakes with a ring of icing and a spoonful of raspberry jam.
- Time50 min
- LevelMedium
- Costabout £0.49 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease 8 holes of a deep muffin tin, or line them with tall paper cases.
- 2
Beat the butter and caster sugar until pale and fluffy. Beat in the egg and the orange zest.
- 3
Mix the flour, ground almonds, crushed ginger biscuits and baking powder. Fold into the batter in two goes, alternating with the cream and orange juice.
- 4
Divide between the holes and bake for 20 to 22 minutes until risen and golden.
21 min - 5
Cool for 10 minutes, then turn out. With the back of a spoon, press a shallow dip into the top of each cake.
- 6
Mix the icing sugar with the water to a thick paste. Pipe or spoon a ring around the edge of each cake, then fill the centre with jam.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.