Runeberg Cakes
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Guests 6 people
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Preparation 29 minutes
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Cooking 25 minutes
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Difficulty Medium
To make this recipe
Ingredients
For the cakes:
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280 g flour
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200g Grand Fermage unsalted butter roll
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180g brown sugar
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90g Speculoos-style cinnamon biscuits
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60g ground almonds
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125ml whole milk
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3 eggs
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1 orange
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2 tbsp treacle
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2 tsp. of baking powder
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1 teaspoon almond extract
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Pinch of salt
Syrup:
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115g water
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115g sugar
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3 tablespoons rum (optional)
Icing:
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75g icing sugar
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1 tablespoon milk
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Raspberry jam
And don't forget to grade the recipe:
Preparation
Syrup:
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Bring the water and sugar to a boil, until the sugar is completely dissolved.
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Leave to cool, add the rum and set aside.
For the cakes:
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Preheat the oven to 180°C.
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Zest and juice the orange (you’ll need 110g of juice).
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Blend or beat the biscuits into a powder and mix with the flour, baking powder, ground almonds, orange zest and salt.
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Next, whip the orange juice, treacle, milk and almond extract together.
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Whip the butter and brown sugar together, adding in the eggs one by one.
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Quickly add in the dry ingredients, followed by the wet ingredients.
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Grease and flour the moulds and pour in the cake mixture, filling them 3/4 of the way up.
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Bake for 20 minutes.
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Leave to cool for 2 minutes before removing from the moulds.
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Dunk them in the syrup and place them on a wire rack.
Icing:
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Mix the milk and icing sugar and transfer to a piping bag.
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Draw a circle of icing around the rim of each cake and place a dollop of raspberry jam in the middle.
And don't forget to grade the recipe:
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