This cake is a makeover of the classic Runeberg torte, made with the trendy, bitter flavour of the amber Italian apéritif Aperol. What’s in store is a February treat that is full of orange flavour.

• 200 g butter
• 170 g caster sugar
• 2 eggs
• 195 g plain four
• 1 dl gingerbread or other cookie crumbs
• 45 g ground almonds
• 50 g breadcrumbs, plus extra for dusting
• 2 tsp baking powder
• 100 ml cream
• 2 tbsp Aperol
• 50 ml orange juice
• 1 tsp cardamom
• Finely grated zest of 1 orange

For drenching
• 100 ml orange juice
• 50 ml Aperol

For topping
• 2 dl blood orange and Aperol jam (see recipe below)

For icing
• 1 egg white
• 90 g powdered sugar

1. Preheat the oven to 175 °C. Cream together the butter and the sugar until light and fluffy.

2. Beat the eggs into the butter and sugar mixture one at a time.

3. In a separate bowl, mix together the flour, cookie crumbs, almonds, breadcrumbs and baking powder, then add to the egg mixture. Stir in the remaining ingredients.

4. Grease the inside of a 13 cm Maku springform pan and dust with breadcrumbs. Pour in the batter and bake on the middle rack for about 50 minutes.
5. Let the cake cool slightly, then turn out onto a serving plate. After it is completely cooled, mix together the orange juice and Aperol and pour over. The cake can then be left to sit for a couple of hours or overnight in the fridge to let the flavours develop.
6. Spread the blood orange and Aperol jam in a large circle on top of the cake, but not all the way to the edge.
7. Mix together the egg white and powdered sugar to make a thick paste. Fill a Maku piping bag with the icing and pipe as much as you like around the perimeter of the jam circle.

Blood orange and Aperol jam
4 medium to large blood oranges
200 ml water
340 g jam sugar
1 tsp vanilla sugar
2 tbsp Aperol

Method
Peel the oranges and chop the segments. Place in a saucepan with the water and let simmer for about 5 minutes. Take off the heat and use a stick blender to purée the mixture. Place the saucepan back on low heat and stir in the jam sugar thoroughly. Last add the vanilla sugar and the Aperol and let simmer for 10 minutes. Pour into heated, sterile glass jars and immediately seal. Let cool, then refrigerate.