Runenberg’s Cakes are delicious little confections, rich in flavor. This is one of the Finnish desserts that probably every single Finn has had in their life.

Runenberg's Cakes

Runenberg's Cake
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: Finnish
Serves: 9
  • 1 1/2 sticks butter
  • 1 Cup sugar
  • 2 eggs
  • 1/2 Cup ground almonds
  • 1 Cup flour
  • 1 Cup bread or cake crumbs (some should be gingerbread cookie crumbs)
  • 1 teaspoon baking powder
  • 1 Cup whipping cream
  • raspberry jam
For the topping:
  • 1/2 Cup confectioner’s sugar
  • 1/2 Tablespoon water
For “wet” cakes:
  • almond extract
  • water
  • sugar
  1. Preheat oven to 400° F.
  2. In a medium bowl, cream butter with sugar. Add eggs one at a time and mix well.
  3. In a separate bowl, mix the dry ingredients. Add dry mix and cream to the butter mixture. Mix quickly until you have a smooth batter.
  4. Pour batter into prepared muffin tin, filling the cups only to 2/3 (in Finland, special tall cylinder-shaped forms are used). Create indentions in the middle of each cake: dip your thumb into flour and create a small divot in each cake. Fill the indention with jam. Bake in preheated oven for approximately 15 minutes.
  5. When the cakes have cooled, decorate. Mix the confectioner’s sugar with water until it becomes a thick paste. Pour or pipe a ring around the jam indention in each cake. “Top up” the raspberry jam as desired.
  6. If you prefer a drier cake, then you are done. If not, dip the cakes quickly into a small amount of almond extract mixed with water and sugar.


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