This post is in collaboration with dear @Foodin.This time I’ve recreated a version of the traditional Finnish pastry named Runeberg Torte or Runebergintorttu as we call it in Finnish. February is not only my favorite month because it’s my birthday month and the weather is usually sunny, snowy, and crispy but also because Runbergintorttu happens to be my all-time favorite ‘national-day’ pastry. The combination of sweet and bitter is phenomenal and I like my Runebergintorttu drowned in liquor, this usually divides the opinions into two teams, but I’m definitely team drowned. I’ve created a version of Runebergintorttu using only gluten-free flours and natural sweeteners, and guess what – they turned out GREAT!
The story behind Runebergintorttu
In Finland, we celebrate Runeberg’s day on February 5th every year, to celebrate our National poem Johan Ludvig Runeberg. Rumor has it it was his wife, Fredrika, who invented the pastry when her husband got a sudden sweet tooth. She created the pastry from leftovers they had lying around from Christmas, such as old gingerbread, some breadcrumbs, and liquor. The story tells Mr. Runeberg liked the pastry so much he ate one every day after his first bite.
How to soak the gluten-free Runebergintorttu?
This part is always a bit tricky and that’s because there is no right or wrong way to drown your pastry. Some people like them dry, some people prefer slightly soaked, and some people want them completely drowned. Personally, I soak them immediately when I take them from the oven. I place the pastry in a bowl with the liquid consisting of water, sweetener, and liquor or juice, and roll all sides of the pastry in the liquid. Some times I also scoop some liquid on the top with a spoon. If you prefer them drier, let them cool a bit before soaking them.
Hope you like it,
Michelle
Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️
Gluten-free Runebergintorttu
- February 5, 2021
- 8-10
- 1 hr
- Print this
Ingredients
- Pastry:
- 150g butter or Ghee
- 1 dl Foodin coconut sugar
- 2 eggs
- 1 dl crushed almonds
- 1 dl Foodin almond flour
- 1 ½ dl Foodin rice flour
- 1 tsp gingerbread spice
- ½ tsp Foodin ground cardamom
- 1 tsp ground Foodin cinnamon
- 2 tsp baking powder
- 1 tsp Foodin psyllium
- Pinch of Foodin sea salt
- Few drops of bitter almond
- Raspberry Jam:
- 200g frozen raspberries
- 2 tbsp Foodin chia seeds
- 2 tbsp Foodin Agave Syrup
- Frosting:
- 3 tbsp Foodin erythritol
- 2 drops Foodin lemon juice
- 3 tbsp natural cream cheese
Directions
- Step 1
- Start by doing the raspberry jam, preferably the night before. Add the frozen raspberries to a pan and boil for 5 minutes on medium heat. Add the agave syrup for a sweeter taste. Place in a jar, add the chia seeds, blend, and let cool in the fridge for a few hours or overnight.
- Step 2
- Heat the oven to 180°C.
- Step 3
- Beat the butter and coconut sugar with an electric mixer for a few minutes. Add 1 egg at a time and continue mixing until even.
- Step 4
- Blend all the dry ingredients and spices in a bowl and add to the butter-sugar-egg mixture. Add the bitter almond drops at the end according to taste.
- Step 5
- Butter and crumb the inside of a muffin mold, preferably one specifically designed for Runebergintorttu, and scoop the dough into the mold. They will rise in the oven, so leave some room for that.
- Step 6
- Bake in the oven for 20-25 minutes. If they rise unevenly in the oven, cut the ‘muffin top’ so they are even on all sides.
- Step 7
- Meanwhile, mix the water with agave syrup and apple juice or almond liquor, if you feel wild. Soak the pastries when they come out of the oven, one by one. You can also scoop some mixture on top of them with a spoon, according to how soaked you like them.
- Step 8
- For the frosting, take 3-4 tbsp erythritol and place in a blender until you have ‘powdered’ erythritol. Add a few drops of lemon juice and cream cheese and mix into an even frosting.
- Step 9
- Finally, scoop some raspberry jam on top of the pastry, and pipe the frosting in a circle around the jam.
- Step 10
- Enjoy your gluten-free and naturally sweetened Runebergintorttu.
