Runeberg Cake – Runebergintorttu

Runeberg Cake – Runebergintorttu


Runebergintorttu is a Finnish – Swedish dessert named after the famous poet Johan Ludwig Runeberg (February 5, 1804 – May 6, 1877).  His wife Fredrika in order to satisfy her husband’s sweet tooth used what she had on hand in her kitchen to create what has now become a national dessert to celebrate the poet’s birth. There are two things that we have in common with the Runeberg family; a large family of six kids and a husband who has a very sweet tooth!  Let’s get started!

All credits for this recipe are given to one of the bakers we enjoy following the Bake Street.  



For full detailed recipe by Bake Street click HERE

Bake Street Instagram page @bakestreet.


  • 280 gr AP flour – we used flour from Molino Denti – Farina per Dolci
  • 90 gr crushed gingerbread cookies 
  • 60 gr ground almonds
  • 3 large eggs
  • 125 gr whole milk
  • 200 gr unsalted butter at room temperature
  • 80 gr sugar
  • 130 gr dark muscovado sugar – dark brown sugar
  • 2 Tbsp molasses
  • 110 gr freshly squeezed orange juice
  • one orange zest
  • 15 cardamom pods, crushed to a powder and shell removed
  • 1 tsp natural sweet almond extract
  • 2 tsp baking powder
  • 1 tsp salt


  • 115 gr water
  • 115 gr sugar
  • 2 Tbsp rum


  • 75 gr icing – powdered sugar
  • 12 gr milk
  • few drops natural sweet almond extract


  • raspberry preserves – we used three tablespoons raspberry preserves and 3 hand-fulls of fresh raspberries crushed and mixed with the preserves. 


  1. We followed the amazing recipe by the Bake Street.  For full detailed recipe click HERE.
  2. Preheat the oven to 355°F – 180°C.
  3. Using the Runeberg Cake Recipe follow along in our video tutorial above.  This is a delicious treat not only for Johan Ludvig Runeberg’s anniversary, but also for any special occasion.  Enjoy!

Buon Appetito!

Thanks Molino Denti for sending us samples of your Italian flour.  

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