A small cylindrical almond-and-rum cake topped with a ring of raspberry jam and white icing. Eaten in the weeks around 5 February, the birthday of poet J.L. Runeberg.

The Runeberg torte is tied to Johan Ludvig Runeberg, Finland's national poet, who lived in Porvoo; his wife Fredrika is credited with the recipe. Flavoured with almond, gingerbread crumbs and a dose of rum or arrack, the cake appears in Helsinki bakeries from January until Runeberg Day on 5 February. Porvoo, an easy day trip, is its spiritual home.

Where to eat Runebergintorttu (Runeberg torte) in Helsinki

3 editor picks for Runebergintorttu (Runeberg torte) in Helsinki, ranked by editorial score. All Helsinki signature dishes · Runebergintorttu (Runeberg torte) across every city.

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Make it at home

Serves 855 minIntermediate

Ingredients

  • 100g butter
  • 100g sugar
  • 1 egg
  • 100g ground almonds
  • 80g crushed gingerbread or digestive biscuits
  • 75g plain flour
  • 1 teaspoon baking powder
  • 2 tablespoons rum or arrack
  • For finishing: raspberry jam, 100g icing sugar with a little water

Method

  1. Cream the butter and sugar, then beat in the egg.
  2. Fold in the almonds, crushed biscuits, flour and baking powder, then stir in the rum to a thick batter.
  3. Spoon into greased cylindrical moulds (or muffin tins) two-thirds full.
  4. Bake at 175C for about 20 minutes until risen and firm; cool in the moulds.
  5. Pipe a ring of icing on top of each and fill the centre of the ring with a dot of raspberry jam.

Editor tip. Brush the warm cakes with a little extra rum syrup for the moist, boozy crumb the bakeries are known for.

Common allergens: Gluten, Egg, Nuts.