It’s almond cake coated with cardamom, so you get the taste of almond and cardamom in every bite of this soft and delicious treat. Enjoy a piece (or more) of Swedish almond cake for your next dessert or snack!
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There are many versions of making almond cake here in Sweden.
There’s one where almond meal is used, another where regular flour is used with almond slices on top, and then there’s this: Swedish almond cake with almond paste.
This one, though, is not your usual almond cake.
Instead, it is amped up by rolling the cakes in a mix of ground cardamom and sugar. An explosion of flavors in every bite — that’s the only way to describe it.
Locally known as ‘mumma,’ these mini cakes will fill your kitchen with a mouth-watering aroma while you’re preparing them.
But be patient; let them cool down a bit before removing them from the tins (gently!).
I promise you; it’s all worth it. 🙂
- Almond meal – make sure you’re using almond meal, not almond flour.
- Sugar – regular white sugar is all you need.
- Powdered sugar – no need to strain it, just add it with the rest of the Swedish almond cake ingredients.
- Milk – full cream milk, if possible.
- Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.
- Bitter almond extract – do not skip this; it helps balance the sweetness coming from the almond paste and the coating of the almond cake.
- Butter – unsalted and softened.
- Cardamom – use cardamom seeds and ground them before combining with regular white sugar for coating these Swedish almond cakes.
Start preparing your Swedish almond cake by preheating the oven to 180°C (350°F).
Grease your cake tins generously and dust them with flour, then set them aside.
Proceed with making the almond paste by combining almond meal, sugar, powdered sugar, and milk in a food processor (photo 1).
Pulse to combine, then check the consistency of the paste — it should not be too wet (photo 2).
Add eggs, softened butter, and bitter almond extract (photo 3).
Mix until you get a smooth almond cake batter (photo 4).
Spoon about two to three teaspoons of cake batter into each tin (photo 5).
Place the tray in the middle of the oven for thirty to thirty-five minutes or until the top turns golden.
Ground the cardamom seeds (photo 6).
Combine the ground cardamom with two-and-a-half tablespoons of sugar (photo 7).
Remove the almond cakes from the tins carefully.
Roll each one in the cardamom and sugar mix (photo 8).
Your freshly baked Swedish almond cake is now ready for serving!
- Make sure you grease the molds generously, then dust them with flour. It makes the removal of the cake from the tins easier once they’re baked.
- When adding the milk to the almond paste, start with four teaspoons first, then add the rest (one at a time) to ensure that the paste is not too wet.
- While it is better to coat your Swedish almond cake with sugar and ground cardamom while still warm, it is quite soft at that point — so handle it with care.
- Ground cardamom. You can use powdered or packaged ground cardamom if that’s all you have.
But be aware that the aroma and flavor of the cardamom in the resulting Swedish almond cake are not as intense as when you ground the seeds yourself.
- Process. Instead of an ingredient variation, this is a variation in the step-by-step process of preparing the almond cake.
Start with the same steps for preheating the oven and preparing your cake tins/pan.
Using a medium to a large mixing bowl, combine softened butter with regular sugar and powdered sugar — then mix (photo 1).
Add milk, eggs, and bitter almond extract (photo 2).
Mix to combine evenly, then add the almond meal (photo 3).
Continue mixing until just combine, then proceed to photos (5) to (8) in the preparation section above.
Is there a difference if I prepare the Swedish almond cake this way instead of starting with the almond paste?
Yes, there is a slight difference in the texture of the resulting almond cake.
While both are equally delicious, preparing it this way yields a ‘fluffier‘ cake, while starting from almond paste will give you a more delicate, more moist cake.
I say, give them both a try. 🙂
I don’t recommend it because they tend to be too sweet — and sometimes softer (wetter) than what this Swedish almond cake recipe needs.
If you don’t have the exact molds I used in this recipe, muffin tins are an excellent alternative.
Looks absolutely delicious right? So, give this Swedish almond cake a try one of these days!
Note: This post was initially published in April 2017. A new video, new images, and more details in the post and in the recipe card have now been added.
Swedish Almond Cake Recipe (with Almond Paste)
- Pyrex Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Food Processor
- Hand Mixer
- Rubber Spatula
For the almond paste:
- 220 grams almond meal (about 2 cups)
- 110 grams sugar (about 1/2 cup)
- 50 grams powdered sugar (about 1/3 cup, heaping)
- 6 tsp milk
For the almond cake batter:
- 113 grams butter (1 stick), unsalted and softened
- 1/2 tsp bitter almond extract
- 3 medium eggs, room temperature
- 1 tbsp cardamom seeds
- 2 & 1/2 tbsp sugar
- Preheat your oven to 180°C (350°F).
- Grease the cake tins generously and dust them with flour, then set them aside.
- Start with the almond paste by using a food processor and combining the almond meal, sugar, powdered sugar, and milk.
- Pulse to combine, then check the consistency of the paste. Make sure it's not too wet.
- Add eggs, softened butter, and bitter almond extract.
- Mix until you get a smooth almond cake batter.
- Spoon about 2 to 3 teaspoons of cake batter into each tin.
- Place the tray in the middle of the oven for 30 to 35 or until the top has turned golden.
- Ground the cardamom seeds and combine them with 2 & 1/2 tablespoons of sugar.
- Remove the almond cakes from the tins carefully and roll them in the cardamom and sugar mixture.
- Serve and enjoy your Swedish almond cakes!
- Cook’s Tip #1: Grease the molds generously, then dust them with flour — it helps remove the cake from the tins once they’re baked.
- Cook’s Tip #2: When adding the milk to the almond paste, start with four teaspoons first, then add the rest (one at a time) to ensure that the paste is not too wet.
- Cook’s Tip #3: While it is better to coat the almond cake with sugar and ground cardamom while still warm, it is quite soft at that point — so handle it with care.
- Cook’s Tip #4: For an alternate process in the step-by-step preparation of this Swedish almond cake, please refer to the ‘recipe variation‘ section in the post.