Runeberg cake

Method

Preheat the oven to 175°C and line a baking tray with paper, placing 12 fluted paper cases on it. Cream together the butter and caster sugar until pale and fluffy, then beat in the eggs one at a time. Fold in the flour, ground almonds, baking powder and salt, then gently stir in the milk and rum. Divide the batter evenly among the paper cases and bake for 15-18 minutes until golden and a skewer comes out clean. Cool completely on a wire rack. Once cooled, spoon a teaspoon of jam onto the top of each cake, pressing down gently. Whisk the icing sugar with the egg white to make a thick icing, then spoon a generous dollop onto each cake, allowing it to drip down the sides. While the icing is still wet, sprinkle flaked almonds over the top of each cake and place a piece of candied peel in the centre. Allow the icing to set for at least 1 hour before serving.