These pretty cakes are named after the Finnish poet Johan Ludvig Runeberg. Apparently he used to eat one for breakfast every day. He sure had a sweet tooth. It's a dense cake but was nice warmed up before eating. I think the tradition is raspberry jam but you can use whatever you like - even lemon curd.

200g butter at room temperature
100g/ 1/2 c brown sugar
100g/ 1/2 c granulated sugar
2 eggs
1 1/2 c ground almonds
1 1/3 c breadcrumbs
2 tsp baking powder
1 tsp ground cardamom
3 tbsp orange zest
1/2 c creme fraiche (I only had yoghurt on hand)
jam of choice

Preheat oven to 180C.Place an 8-hole silicone canelle mould on an oven tray.
Cream the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time. Add in almonds, breadcrumbs, baking powder, cardamom, zest and creme fraiche and fold until just combined. Fill each mould with batter 1cm from the top.
Bake for 30 min. Let cool for a few minutes then take cakes out of the moulds and cool them on a wire rack.
Fill the moulds with the rest of the batter and bake.
When the cakes have cooled spoon your jam of choice on top and serve with whipped cream and yoghurt if you like.