Monday, February 5, 2018

Runeberg Redux

Happy Runeberg Day!

I've moved, and taken up a new job, and now I'm back in a place with at least one Finnish colleague. A conversation we had made me reminisce about the days in graduate school when I would make Runebergintorttuja -- aka: Runeberg cakes -- for my Finnish professors on Runeberg Day, aka: February 5th, the national day in Finland celebrating the poet Runeberg (more about Runeberg here).

So I decided to brush off my rusty baking skillz and dig the cupcake molds out of their box (in my still-box-filled new apartment), and revisit my old Runeberg recipe. This time around, I made the cakes in cupcake molds, rather than their usual, tall 3-inch cylinders, so that they would be easier to transport to campus. I also took a bit of artistic license with the icing: traditional Runeberg cakes have only a simple ring of icing around the raspberry jam topping. There are other licenses as well, just because I could. ☺️ The cakes are now soaked in a syrup of calvados (apple brandy) rather than straight up rum, and the jam is now a combination of raspberry and grapefruit marmalade. You know, cause I can't help but make things schmancier. :P

Now I just have to suffer through having these cupcakes sit in my office all day until teatime! With the ginger and icing and almond and raspberry wafting out, they smell too good! Woe.

Continue for recipe...