Gluten-free Runeberg Cakes
Gluten-free Runeberg Cakes
Doses
12
kplCooking time
15
minutesHow to make gluten-free runeberg cakes - 12 pieces
Ingredients
200 g butter
1,5 dl sugar
3 eggs
2 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
2dlgluten-free gingerbread crumbs (or gluten-free breadcrumbs)
2 dl almond flour
2tspbaking powder
1 dl cream
- Inside the cake
n. 75 g raspberry jam (fry-proof)
- Boosting
1 dl water
0,25 dl sugar
1 tbsp rum or a few drops of rum flavour
- Decoration
raspberry jam or marmalade
1 dl icing sugar
n. 2tsplemon juice or water
Preparation
- Beat the soft butter and sugar until fluffy.
- Add the eggs, one at a time, beating vigorously.
- Add the mixed flours, stirring gently, alternating with the cream.
- Press the dough into greased and floured runebergine tart tins (2/3 of the volume).
- Squeeze raspberry jam into the dough.
- OR Spoon some batter into muffin tins. Place a small spoonful of raspberry jam in the middle and scoop more batter to cover the jam.
- Bake the pastries in the middle of the oven at 200°C for about 15-20 minutes, until the top is nicely browned.
- Bring the water to the boil and dissolve the sugar in it. Season with rum or flavouring. Spoon the broth over the top of the slightly cooled tarts. Cool.
- Measure the icing sugar into the bottom of a small bowl and add the lemon juice just enough to moisten the sugar and create a pliable mass. Spoon the mixture into a small plastic bag. Make a small hole in the corner and press the icing into a ring around the jam. Allow the icing to dry.
- Serve the tarts with coffee or tea
Thanks for the recipe!
I replaced the eggs with 2 teaspoons of psyllium mixed with water, which was quite a lot in the raw dough, but excellent in a baked good!
I replaced the almond flour with Virtasalmen Viljatuote's light flour mix +1 tbsp of coconut flakes, which gives a nice kick without tasting in the final product.
I used orange ginger peppercorns, which gave a really nice orange zest to the pastry and went really well with raspberry jam and powdered sugar icing!
Hi Päivi,
Thanks for the tips! 🙂 Glad to hear that you were able to modify the recipe to your liking.
A good recipe,
I didn't have everything in the cupboard. Butter as oil, almond flour as gingerbread crumbes, cream as coconut cream and I spiced it up with lots of cinnamon, a few teaspoons of lemon juice + a pinch of ginger powder 😊
T. Home baker
Yum, sounds good! 🙂
This is a good recipe, I baked according to the instructions, I used gluten free breadcrumbs.
For the moistening I used punch and some almond liqueur.
The texture and taste of the cake are good. Thank you 🙂