That time the recipe will be super easy, fast to make, tasty and yet, relatively a healthy one. It’s a cake that will always remind me of Finland and the Finnish summer, the time when you can enjoy one of the best Scandinavian treats, – forest and garden berries.
I took it easy and tried to minimize the time for cooking, a number of ingredients and effort in general. Just 5 simple steps and it’s done!
I’m quite excited to present you this hidden Finnish treasure, the cake that you won’t be able to taste unless you are traveling or living in Finland or Sweden in mid of January – beginning of February. And even then you might miss it on the cafe shelf, with it fancy-classy yet modest shape and decor. The cake has a story how it was created and tradition that has been built around it within the time, – all tiny details that I adore and interested in so much when I’m looking for new recipe to try on my (or my friend’s) kitchen!
No doubts, this cake can speak for itself. And for those who, like me, are seeking the magic in the cooking process and curious about the details I address this text.
So, long story short: according to the legend, the recipe invented by Frederika Runeberg for her husband,Finland-Swedish national poet Johan Ludvig Runeberg (1804–1877). Her recipe book from the 1850s has the torte’s recipe, which is believed to be a variation of an earlier recipe by confectioner Lars Astenius from Porvoo. The story claims that the cake became the part of the poet’s daily breakfast. Oh, he had a sweet tooth indeed. 🙂
Now Runeberg cakes can be found for a limited time all around Finland (and probably in Sweden too): traditionally they are baked to celebrate the poet’s birthday that is on 5th of February. Only in Porvoo (small beautiful town 50 km away from Helsinki) the cafes are granted the privilege to keep it in their daily menu for all over the year. If you visit the city, I would highly recommend you to go and try it there, can’t be a mediocre experience for sure!
The most distinctive flavors and taste of this cake come from sweet almonds, bitter almond extract, raspberry, molasses, orange zest and cardamom. The traditional shape is a cylinder 3 cm in diameter and about 6-7 cm high. There are a lot of variations of the original recipes and while making my own research I almost got crazy and desperate with my attempts to find a ‘genuine’ formula for this cake. Luckily, I wasn’t the only one doing my research, – I found the recipe that seemed to be more canonical that anything else so far from the Blogdessertsforbreakfastblog and after baking I should say: that feels just right to me! Besides the recipe, authors shares a very nice story about her experience with making this dessert, so you’ll be entertained well enough while backing your torttu. 🙂
Hence, you can go straight there and follow that recipe, or follow one I am listing below. We (me and my friend Kate, who are accompanying me in my baking adventures from time to time) changed the measurements from cups (that was quite confusing for us) to grams and the Fahrenheit to Celsius for the oven to make it easy to follow. Also, we changed a few ingredients to the similar ones that are available at our area. Otherwise, we followed the process described in the linked blog above as close as possible.
Runeberg Cake (Runebergintorttu in finnish) makes 8 3×3 round cakes (one per portion)Continue reading →
Winter season is approaching us in Helsinki with its full speed. It is a great time to warm up your house with the candle light and make your days more bright from within. For doing so, I am starting the challenge campaign of my own and invite you all to share it with me. You are welcome to join me with your own challenge, comment on my posts and help me to keep things going or like my posts if you think it’s worth it!
From 8th of November till the 27th of December, every day I will post the result of my quick lettering exercise.
50 days in the row and 50 lettering exercises are awaiting to be created!
For the first time I decided to dedicate this challenge tothe spices in my kitchen. I’ve chosen this topic because spices are making taste of the food bright, different and interesting and the variety of tastes are endless!
So, the rules are simple:
Draw one quick (15 min max) hand-lettering design for one spice.
Any instruments to draw are allowed.
Photograph or scan and post it in my Instagram with hashtag #letteringspicechallenge.
Keep the challenge going every day for fifty days, starting from 8th of November.
Some seasonal vegetables can only be available for a few weeks per year and once you’ve tried and liked it, you won’t miss this experience again. New potato and cabbage, tiny cucumbers just picked from the plant, are so crunchy, fresh and sweet, – for all of those you need to be in a right place in a right time. Luckily, some of the vegetables, berries and fruits can keep their wonderful qualities and taste we admire. They just should be picked up, prepared and frozen carefully so everyone can enjoy it all over the year. The recipe that I am presenting you today can use both fresh or frozen rhubarb, and depends on it the final result will look a bit different but taste remains the same. I think this pie is a great option for summer brunch or evening dessert, it is light, lemony and looks good. Also it is very easy to make. I don’t think you can fail it even if you really try to do so!