Runeberg Cakes

  • Guests 6 people
  • Preparation 29 minutes
  • Cooking 25 minutes
  • Difficulty Medium

To make this recipe 

unsalted-butter-roll Unsalted butter roll 1kg Discover the product


For the cakes:

  1. 280 g flour
  2. 200g Grand Fermage unsalted butter roll
  3. 180g brown sugar
  4. 90g Speculoos-style cinnamon biscuits
  5. 60g ground almonds
  6. 125ml whole milk
  7. 3 eggs
  8. 1 orange
  9. 2 tbsp treacle
  10. 2 tsp. of baking powder
  11. 1 teaspoon almond extract
  12. Pinch of salt


  1. 115g water
  2. 115g sugar
  3. 3 tablespoons rum (optional)


  1. 75g icing sugar
  2. 1 tablespoon milk
  3. Raspberry jam

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  1. Bring the water and sugar to a boil, until the sugar is completely dissolved.
  2. Leave to cool, add the rum and set aside.

For the cakes:

  1. Preheat the oven to 180°C.
  2. Zest and juice the orange (you’ll need 110g of juice).
  3. Blend or beat the biscuits into a powder and mix with the flour, baking powder, ground almonds, orange zest and salt.
  4. Next, whip the orange juice, treacle, milk and almond extract together.
  5. Whip the butter and brown sugar together, adding in the eggs one by one.
  6. Quickly add in the dry ingredients, followed by the wet ingredients.
  7. Grease and flour the moulds and pour in the cake mixture, filling them 3/4 of the way up.
  8. Bake for 20 minutes.
  9. Leave to cool for 2 minutes before removing from the moulds.
  10. Dunk them in the syrup and place them on a wire rack.


  1. Mix the milk and icing sugar and transfer to a piping bag.
  2. 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:

Enjoy our

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