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