Friday, February 3, 2012


Runeberg's torte (torttu) is a Finnish pastry flavored with almonds and rum. The torte got its name from the Finnish poet Johan Ludvig Runeberg (1804–1877) who, according to the legend, enjoyed the torte (baked by his wife Fredrika) with punsch for every breakfast. Runeberg's tortes are typically eaten only in Finland around Runeberg's birthday on February 5th.
Photo source

1 dl (0,4 cups) mild tasting oil (canola or coconut oil)
1 dl (0,4 cups) brown sugar (I use palm sugar, but you can use whatever you like)
1 dl (0,4 cups) soygurt, coconut yogurt or apple sauce
0,5 tsp almond essence
1,5 dl (0,6 cups) flour (I usually mix coconut flour with whole wheat flour)
1 dl (0,4 cups) bread crumbs (or ginger bread crumbs, or both)
0,5 tsp cardamon (not necessary if you are using ginger bread crumbs)
0,5 tsp sea salt (I use pink Himalayan salt)
0,5 tsp crushed almonds
1tsp baking powder
(rum for flavor, optional)

Mix oil, sugar, yogurt and almond essence. Mix remaining ingredients in a separate bowl and add them to the mix. Split the batter to cupcake molds and bake in the oven 190Celsius / 375Fahrenheit for 20-22min. They are ready when you stick a toothpick in them and it comes out dry. Let them sit and cool off completely before starting to decorate.

White frosting

1 tbsp water (you can also put 1/2 water and 1/2 lemon juice for lemon flavored frosting)
2,5 dl (1 cup) powdered sugar

Add 1/2 the sugar to the water and mix until smooth. Add rest of the sugar until you have perfect consistency; stiff, but just a tad runny.


Dig a small hole in the middle of the tart for the jam to go in. Size of the hole varies depending on how much jam you like. I like a ton so my hole gets pretty big. Prepare the frosting and put it in a pastry bag and cut one edge open so that you can add frosting around the hole you just dug. Fill the hole with raspberry jam (or any other jam you love if raspberry isn't your cup of tea). 

Enjoy with some Finnish poetry :)
I will let you know after the weekend how I did with this recipe and if it's going to be THE recipe that gets to be at my favorites section and which will be passed to my children... On a side note: Our oven has been out of commission since early December and I really hope we can schedule the guy to come in this Friday so that I can actually bake...

"Who has given the wind wisdom,
Lent the air a tongue so lightsome,
Ready speech to the yard's rowan,
And the small birds' tender bevy?

(J.L. Runeberg from 'All Seemed to Be Speaking, Speaking')


  1. Thanks for the recipe! I haven't tried making these yet, maybe this year I should. :) Let's hope you get your oven fixed soon.

  2. Kiitos reseptistä, jospa saisin itsestänikin irti kokeilla tuota :) Mutta huomenna ravintolapäivänä on Animalian toimistolla Helsingissä yhden päivän tapahtuma Cafe Animalia - Vegan for life. Siellä ajattelin maistaa vegaanisen Runebergintortun, toivottavasti niitä riittää!

  3. Yummy! I've had so much of these lately that I'm almost sick of them, _almost_! :D I made them for work twice, only my recipe was slightly different. And I used cognac in the dough, super delicious...

    I hope your oven will be fixed in no time! :)

  4. Just as I was afraid, we still don't have an oven. Husband took all Friday off from work because a guy was suppose to show up between 12pm-5pm and he was a no show. Soooo frustrating! So no baking for me this weekend either. And no Runeberg's tarts today. Boooo!!!! Hopefully by next weekend. All we gotta do is wait and see...

  5. Kiitos tästä blogikirjoituksesta, monikaan sivusto ei kerro tuosta rommista (ja mainitse punssia), joten koska tarvitsin selitteen runebergin tortuille englanniksi tämä postaus oli juuri se mitä etsin. Muutenkin mielenkiintoinen blogi, keep up the good work! :)

    1. Kiitos Mikael! Ja kohtahan se on taas aika leipoa naita herkkuja. Tana vuonna parempi tuuri...


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