February celebrates Runeberg Day. This moist and sweet, almondy treat is an amazing fusion of two well-known baked goods, taking the topping from a tosca cake and having the batter in ramekins rather than the familiar cylindrical shape of a traditional Runeberg torte. Try this delightful combination in honour of the Finnish national poet, J. L. Runeberg, and enjoy!

150 g butter

130 g caster sugar

3 eggs

195 g plain flour

1 dl crushed gingersnaps (regular or orange-flavoured)

2 tsp baking powder

2 tsp cardamom

100 ml orange juice

100 ml cream

 

For the topping

100 g butter

150 g slivered almonds

85 g caster sugar

3 tbsp plain flour

Splash of almond liqueur

 

Grease ramekins or a springform pan with butter and sprinkle over the crushed gingersnaps.

Cream the butter and sugar until light and airy, then beat in the eggs, one at a time. In a separate bowl, mix together the dry ingredients, then add to the wet. Stir in the orange juice and cream.
Pour the batter into the ramekins or springform pan, then bake in a 180 °C oven for about 20 minutes (a whole cake will take a bit longer).
Meanwhile, make the topping by putting all the ingredients into a saucepan and bring to the bubble, stirring all the time. Spoon the topping over the baked cakes and place back in the oven until golden brown.