Gluten-Free Runeberg Cakes
recipe

A delightful treat that combines traditional flavors with a gluten-free option. These cakes are a perfect choice for the season.
Preparation Time: 45 minutes
Serving Size: 12 cakes
Ingredients:
- 200 g almond flour
- 100 g sugar
- 100 g butter or margarine
- 2 eggs
- 1 dl milk or plant-based milk
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 1 dl raspberry jam
- 100 g powdered sugar (for decoration)
- 1 tbsp water (for decoration)
Instructions:
1. Preheat the oven to 175°C (350°F). Grease a muffin tin or use paper liners.
2. Beat the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine almond flour, baking powder, and vanilla sugar. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
5. Divide the batter into the muffin cups and press a little raspberry jam into the center of each.
6. Bake in the oven for about 20-25 minutes or until the cakes are golden brown and cooked through.
7. Let cool before decorating. Mix the powdered sugar and water until smooth and drizzle over the cakes.
Nutritional Information (per cake):
- Energy: 200 kcal
- Protein: 3 g
- Carbohydrates: 18 g
- Fat: 12 g
- Fiber: 1 g

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