Runeberg Raw Cake - Runebergin raakatorttu
Runeberg Day is celebrated today in Finland (J.L. Runeberg is/was the national poet of Finland). There is also a special pastry for the day (you can read more about it here). I've previously posted a recipe for the traditional Tortes, but this time I bring you a recipe for a "raw" one. It's glutenfree and nut-free also (if you don't add the almond extract and crushed almonds). Crushed almonds give these crunchiness (as do the figs too). If you want that crunchiness without the almonds, you can leave a part of the buckwheats coarse.
Traditional Runeberg tortes must include several distinct flavours in addition to a certain crumb, moistness and crunchyness. And the flavours have to be in balance: arrack punsch/rum, gingerbread (cinnamon, ginger, cardamom) and a hint of orange zest and bitter almond. I managed to incorporate the flavours to my raw version (that was actually quite easy, like how to get the right moistness and crunchiness, too). Cakey crumb is not what I like in a traditional Runeberg torte, so a dense rawcake functions quite well here. Rawcakes are still a bit too heavy in that sense: more cakey crumblyness would be needed. (If you know how, I would be very happy if you shared it with me). On the other hand the pastry honours the traditional one, but I don't even want it to be exact replica (what would the point be in making a rawcake then :D).
Fredrika Runeberg used apple jam for the tortes she baked. I kept the red jam option, as that is the new traditional nowadays. We are actually moving after February, so I'm trying to empty the cupboards a bit. So as Fredrika herself, I used what I had, so this time I didn't make raw jam but used a garden berry jam. If you want the jam raw as well, use raspberries or stir crushed raspberries and chia seeds together to make a jam. The garden berry jam is actually made by my father-in-law (greetings to Nürtingen: the jam is so tasty! My mom loved it also!).
Happy baking and a lovely Runeberg Day to you all!
A raw version of the Finnish Runeberg Cake with the traditional flavours of cardamom, orange, almond and punsch.
Ingredients:
- 100 ml buckwheat groats
- 2 dried figs or soft dates
- 1/4 tsp ground cinnamon
- a pinch of salt
- a pinch of ground ginger
- a pinch of ground cardamom
- a dash of arrack punsch or rum
- (a drop of almond extract)
- (1 Tbsp maple syrup, if needed for sweetness)
- grated orange zest, according to taste
- 75 ml coconut flour
- 2 Tbsp crushed almonds
- raspberry jam and/or raspberries to decorate**
Instructions:
- Rinse buckwheat groats first in cold water, then in warm and lastly in cold water again. Soak at least for 8 hours in fridge.
- Starin and rinse the buckwheat. Blend it in a blender/food processor with figs/dates, punsch, almond extract, cinnamon, ginger, cardamom and salt until a moldable mass forms. YOu can leave the mass slightly coarse, if you want "crunchiness".
- Fold in coconut flour and orange zest (and maple syrup, if more sweetness is needed).
- If the mass appears too dry, add water 1 tsp at a time.
- Spoon the mass to a baking paper and form into a tight roll. Wrap in baking paper and place in fridge for at least a few hours.
- Cut the roll into 3-4 pieces. Place them standing and spoon a bit of raspberry jam on top.
** This time I didn't use raw jam. If you want that raw as well, use raspberries or stir crushed raspberries and chia seeds together to make a jam.
Runebergintortun raakaversio, jossa on kaikki perinteisen tortun maut!
Ainekset:
- 1 dl tattarijyviä
- 2 kuivattua viikunaa tai pehmeää taatelia
- 1/4 tl kanelia
- ripaus suolaa
- ripaus inkivääriä
- ripaus kardemummaa
- pieni tilkka punssia
- tippa (karvas)manteliuutetta
- (1 rkl vaahterasiirappia, mikäli haluat lisämakeutta)
- appelsiinikuoriraastetta
- 3/4 dl kookosjauhoa
- (2 rkl mantelirouhetta)
- vadelmahilloa ja/tai vadelmia koristeluun**
Valmistusohjeet:
- Huuhtele tattari siivilässä ensin kylmällä vedellä, sitten kuumalla ja lopuksi vielä kylmällä vedellä. Liota vähintään 8 tuntia jääkaapissa.
- Valuta lionnut tattari ja hienonna se monitoimikoneessa yhdessä viikunoiden/tatteleiden, punssin, (karvas)manteliuutteen, kanelin, inkiväärin, kardemumman ja suolan kanssa, kunnes massasta tulee muovailtavaa. Voit jättää siis haluttaessa karkeutta.
- Sekoita lopuksi joukkoon kookosjauho, mantelirouhe ja appelsiinikuoriraaste ja lisää tarvittaessa lisämakeutta vaahterasiirapilla.
- Jos massa on liian kuivaa, lisää vettä 1 tl kerrallaan.
- Kaavi taikina leivinpaperille ja muotoile sopivan paksuiseksi tiiviiksi pötköksi. Kääri pötkö tiiviisti leivinpaperiin ja laita jääkaappiin vähintään pariksi tunniksi.
- Leikkaa pötköstä sopivan mittaisia paloja ja aseta ne pystyyn. Lusikoi päälle hieman vadelmahilloa.
**Tällä kertaa käytin tavallista hilloa, mutta jos haluat senkin raakana, käytä pelkkiä vadelmia tai tee raakahilloa sekoittamalla murskattuja vadelmia ja chiansiemeniä.
Follow Kitchenfoxtales via Instagram, Pinterest and Facebook to not miss a post!
Comments
Post a Comment