Runeberg cake(Runebergintorttu): History and cultural significance of the small cake that celebrates the life of a great Finnish poet

This is the story of my favourite cake in the whole world. It’s the story of a recipe that has been passed down for generations, one that originated in 19th century Finland. This is the story of the cake that celebrates the Finnish National Poet Johan Ludvig Runeberg.

The Runeberg cake --or Runebergintorttu, in Finnish-- is a delicious treat that combines the strong yet delicate flavour of the almonds and the sweetness of the raspberry jam, creating a unique Finnish tradition that celebrates the life of a beloved poet.

The Runeberg cake is a small Finnish cake with great history and cultural significance. This almond and rum-flavoured treat was named after Johan Ludvig Runeberg, Finland’s national poet. The Runeberg cake is traditionally eaten during January, in the lead-up to Runeberg’s birthday on 5th February.

Origins and history of the Runeberg Cake

The Runeberg cake’s history takes us to the town of Porvoo, in Finland in the 19th century, where Johan Runeberg lived with his wife, Fredrika, who was an accomplished writer herself and homemaker. Fredrika created the first version of the cake using available ingredients she had in the house such as stale bread crumbs, almonds, and jam whenever her husband craved something sweet. The legend says that Runeberg liked to have one of these cakes every day with his coffee.

Traditional Runeberg cakes are small, cylindrical in shape, and topped with a ring of icing surrounding a dollop of raspberry jam. The cake owes its distinct flavour to the combination of almonds, cardamom, and touch of rum. Whilst commercial bakeries have standardise the recipe, many Finnish families continue with Fredrika’s tradition preparing homemade versions usually using Fredrika Runeberg’s original notes as inspiration.

Cultural significance of the Runeberg cake

Runeberg cakes are directly linked to the Finnish identity and the Nordic country’s literary heritage. Every year on 5th February, Finland commemorates ‘Runeberg Day,’ a day that coincides with the poet’s birthday and a day that honours the poet’s contributions to Finnish national literature. On this day, bakeries around the country make their best Runeberg cakes and households prepare the treat as a tribute to Runeberg, his literary contributions, history, and tradition. The Runeberg cake is only baked and consumed once a year to celebrate Runeberg’s life and what he represents in Finnish culture.

Beyond its literary connection, the Runeberg cake represents Finnish resourcefulness and respect for history and tradition. The practice of making use of leftover ingredients speaks to a long-standing tradition of sustainability in Finnish cuisine. The cake’s popularity over centuries reflects the strong appreciation for cultural customs in Finland.

Johan Runeberg’s literary and cultural legacy

Johan Ludvig Runeberg’s poetry played a crucial role in shaping Finnish national identity during the 19th century. His work, written in Swedish (Finland’s two official languages are Finnish and Swedish), made a great impact, inspiring patriotic sentiments. The Finnish national anthem, Maamme (Our Land), is based on one of Runeberg’s poems.

Whilst Runeberg’s literary contributions remain celebrated, the cake bearing his name has become an equally enduring symbol of his legacy. The annual tradition of enjoying Runeberg cakes honours his memory and strengthens Finland’s connection to its past.

Runebergintorttu’s modern-day popularity

Today, bakers experiment with variations such as non-alcoholic versions or vegan versions to please different types of customers. However, the modern versions try to stay as close as possible to the essence of Fredrika’s original recipe. The Runeberg cake stands out as a unique example of how history, literature, and food merge into a meaningful cultural tradition. Whether enjoyed with tea or coffee on a winter morning, just like Johan Runeberg used to do, or as part of Runeberg Day celebrations, this small yet great pastry will continue to hold a special place in the hearts of Finns and those lovers of good cakes, appreciative of literature, poetry, history, and culture, and living or visiting Finland every January and February, the only time of the year Runeberg cakes are baked.

Traditional recipe: Bake Runeberg cakes yourself!

Here is a traditional recipe for the Runeberg cake (Runebergintorttu) so you can bake some yourself to surprise friends and family telling the story of the cakes whilst enjoying something different. Enjoy them with a cup of tea or coffee. I promise, they are delicious and will melt in your mouth. However, I would not eat more than one at a time since they are a little heavy. Every February when I am in Finland, I treat myself to some Reneberg cakes, my favourite Finnish cake. Happy baking, and enjoy!

Ingredients for the Runeberg cakes:

150g (1 ¼ cups) all-purpose flour

100g (1 cup) ground almonds

100g (1 cup) breadcrumbs or crushed gingerbread cookies

1 teaspoon baking powder

½ teaspoon ground cardamom

150g (⅔ cup) unsalted butter, softened

150g (¾ cup) granulated sugar

2 large eggs

150ml (⅔ cup) milk

2 tablespoons dark rum or water (for a non-alcoholic version) (the original recipe is with rum)

Ingredients for the topping:

Raspberry jam

100g (¾ cup) powdered sugar

1-2 tablespoons water

Now that you have all the ingredients ready, this is how you make the cakes:

Prepare the batter:

Preheat your oven to 180°C (350°F). Grease a muffin tin or traditional cylindrical molds

In a bowl, combine the flour, ground almonds, breadcrumbs (or crushed gingerbread cookies), baking powder, and ground cardamom

In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy

Add the eggs, one at a time to the butter mixture, beating well after each addition

Gradually mix in the dry ingredients, alternating with milk, until the batter is smooth

Bake the cakes:

Spoon the batter into the prepared molds, filling each about two-thirds full

Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean

While the cakes are baking, prepare a simple syrup by mixing the dark rum (or water) with a tablespoon of sugar until dissolved

Once the cakes are ready, remove them from the oven and let them cool slightly

Brush the tops of the warm cakes with the rum syrup to moisten them

Add toppings:

After the cakes have cooled, use a small spoon to create a shallow indentation on top of each cake

Fill each indentation with a small amount of raspberry jam

In a small bowl, mix the powdered sugar with enough water to create a thick, pipeable icing

Pipe a ring of icing around the raspberry jam on each cake

Serve:

Allow the icing to set before serving

While the icing is setting, make a pot of your favourite tea or coffee. Sit, relax, and enjoy your Runeberg cake!

Note: Several variations of this recipe exist. Some use different types of crumbs, some others, add flavours such as gingerbread spices. It all depends on your taste and willingness to experiment. Feel free to adjust the ingredients to suit your taste and vegan needs.