Magical Sweets

By Toñi Segura

Runeberg’s cake

These distinctive, easy-to-make cakes appear everywhere in early February, to celebrate the birthday of one of Finland's most popular poets, Johan Runeberg. Although Swedish, Runeberg spent his whole life in Finland and he is regarded as a national poet. These cakes make a delectable tea-time treat.


  • 1 1/2 cup of plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 3/4 cup sugar
  • 1cup unsalted butter
  • 1 cup ground almonds
  • 2 cups fine fresh breadcrumbs
  • 5 tbsp almond liqueur, such as Amaretto di Sarone
  • 1/2 cup raspberry jam



Preheat the oven to 180C/350F.

Sift the flour and baking powder together into a bowl.

Put the eggs and sugar in a large  mixer bowl.

 Whisk together until light and fluffy.

In a separate bowl, beat the butter until creamy.

Then beat in the ground almonds and breadcrumbs.

Add the mixture of the eggs and sugar and mix together.

Add the Amaretto di Sarone

Then sift the flour over the mixture.

Pour the mixture into the molds.

Rest the mixture to rise for about 10 minutes. Bake in the oven for 15-20 minutes or until a toothpick comes out dry. Leave to cool in the molds before turning out.

Options for decorating: You can place icing sugar on top around the edge with raspberry jam in the center, or only just raspberry jam.