Runebergin Tortut

Runebergin Tortut Recipe - A Traditional Finnish Dessert

Region / culture: Finland | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Runebergin Tortut is a traditional Finnish pastry that is typically enjoyed on Runeberg's Day, which is celebrated on February 5th in Finland. These delicious muffins are flavored with cardamom and almonds, and filled with raspberry jam. They are then moistened with a sweet syrup and topped with marmalade and icing.

History

Runebergin Tortut are named after Johan Ludvig Runeberg, Finland's national poet, who was said to have enjoyed these pastries with his morning coffee. The recipe is believed to have been created by his wife, Fredrika Runeberg, in the 19th century.

Ingredients

200 g margarine or butter
2 dcl sugar
2 eggs
2 dcl wheat flour
1 tsp baking powder
1 tsp ground cardamom
2 dcl sweet bread crumbs (e.g. crumbled biscuits)
2 dcl ground almonds (approx. 80 g)
1 dcl single cream
solid raspberry jam

To moisten

2 dcl water
1 dcl sugar
2 – 3 tbsp arrack liqueur or rum

Topping

solid raspberry jam or marmalade

Icing

1 dcl icing sugar
2 tsp water or lemon juice

How to prepare

Preheat the oven to 200°C.
Grind the almonds and combine them with the bread crumbs.
Cream the butter or margarine and sugar together.
Add one egg at a time, beating the mixture well after each egg.
Combine the flour and baking powder and stir into the mixture.
Add the cardamom, bread crumbs, almonds, and finally the cream.
Mix lightly but do not unnecessarily stir the mixture.
Grease a muffin mould and put an equal amount of the mixture into the hollows.
Leave room for the mixture to rise in the hollows.
Using a floured fingertip, press a hole in the middle of each muffin.
Place about half a teaspoonful of jam or marmalade on each muffin.
Bake in the middle of the oven for about 15 minutes.
Boil the water and melt the sugar in it.
Flavor with the alcohol.
Moisten the baked muffins with the liquid.
When the muffins are still hot, add another half a teaspoonful of jam in the middle.
Let the muffins cool.
Combine the icing sugar and water or lemon juice in a small bowl.
Pour the liquid icing around the jam.

Variations

Substitute the raspberry jam with your favorite flavor of jam or marmalade.
Add a sprinkle of chopped nuts on top of the icing for extra crunch.
Use almond extract instead of ground almonds for a stronger almond flavor.

Cooking Tips & Tricks

Be sure to cream the butter and sugar together well to ensure a light and fluffy texture.

- Do not overmix the batter once the dry ingredients are added to avoid a tough texture.

- Pressing a hole in the middle of each muffin before baking allows for the jam to be easily added later.

- Moisten the muffins while they are still hot to allow the flavors to soak in.

- Drizzling the icing around the jam adds a decorative touch to the finished muffins.

Serving Suggestions

Runebergin Tortut are best enjoyed with a cup of coffee or tea for breakfast or as a sweet treat throughout the day.

Cooking Techniques

Creaming the butter and sugar together creates a light and fluffy texture.

- Pressing a hole in the middle of each muffin before baking allows for the jam to be easily added later.

- Moisten the muffins while they are still hot to allow the flavors to soak in.

Ingredient Substitutions

Margarine can be used instead of butter.

- Ground almonds can be replaced with almond flour.

- Arrack liqueur or rum can be omitted for a non-alcoholic version.

Make Ahead Tips

Runebergin Tortut can be made ahead of time and stored in an airtight container for up to 3 days. They can also be frozen for up to 1 month.

Presentation Ideas

Arrange the Runebergin Tortut on a decorative platter and dust with powdered sugar for a festive touch. Serve with fresh berries on the side for added color.

Pairing Recommendations

Pair Runebergin Tortut with a hot cup of coffee or tea for a delightful breakfast or afternoon snack.

Storage and Reheating Instructions

Store Runebergin Tortut in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 180°C for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Runebergin Tortut contains approximately 250 calories.

Carbohydrates

Each serving of Runebergin Tortut contains approximately 30g of carbohydrates.

Fats

Each serving of Runebergin Tortut contains approximately 15g of fats.

Proteins

Each serving of Runebergin Tortut contains approximately 5g of proteins.

Vitamins and minerals

Runebergin Tortut are a good source of vitamin E from the almonds and vitamin C from the raspberry jam.

Alergens

Runebergin Tortut contain dairy, eggs, wheat, and almonds. They may also contain traces of nuts.

Summary

Runebergin Tortut are a delicious pastry that is moderate in calories and provides a good balance of carbohydrates, fats, and proteins. They also offer some essential vitamins and minerals.

Summary

Runebergin Tortut are a delicious Finnish pastry that is perfect for celebrating Runeberg's Day or any special occasion. These muffins are flavored with cardamom and almonds, filled with raspberry jam, and topped with marmalade and icing. Enjoy them with a cup of coffee or tea for a delightful treat!

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Runebergin Tortut. It was many years ago, when I was just a young girl living in Finland. My grandmother, who was an incredible cook, had invited me into her kitchen to help her prepare a special treat for a family gathering.

As we worked together, she began to tell me the story behind the recipe. She explained that Runebergin Tortut were a traditional Finnish pastry named after the national poet, Johan Ludvig Runeberg. The pastries were typically enjoyed on his birthday, February 5th, and were a beloved symbol of Finnish culture.

My grandmother had learned the recipe from her own mother, who had learned it from her mother before her. The recipe had been passed down through generations, with each woman adding her own unique touch to make it truly special.

As we mixed the ingredients and shaped the dough, my grandmother shared memories of baking these pastries with her own mother as a young girl. She told me how they would spend hours in the kitchen, laughing and talking as they worked side by side.

I watched in awe as my grandmother expertly rolled out the dough and filled each pastry with a sweet almond and berry mixture. She explained that the key to a perfect Runebergin Tortut was to bake them just until they were golden brown, allowing the flavors to meld together in a delicious harmony.

As the pastries baked in the oven, the aroma of almond and raspberry filled the kitchen, making my mouth water in anticipation. When they were finally done, my grandmother pulled them out of the oven and placed them on a platter to cool.

I eagerly took a bite of the warm pastry, savoring the rich almond flavor and the burst of raspberry sweetness. It was unlike anything I had ever tasted before, and I knew that this recipe would become a cherished tradition in my own family for years to come.

Over the years, I have continued to make Runebergin Tortut for special occasions and family gatherings. I have added my own twist to the recipe, experimenting with different fillings and toppings to create new and exciting variations of this classic Finnish treat.

Each time I bake these pastries, I am reminded of that special day in my grandmother's kitchen, where I learned not just a recipe, but a piece of my family's history. Runebergin Tortut will always hold a special place in my heart, a delicious reminder of the love and tradition that have been passed down through generations.