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. 🙂
IF YOU WANT MORE TRADITIONAL SWEDISH DESSERTS OR IDEAS FOR FIKA, THEN YOU WILL LOVE THESE POSTS!
Ingredients
- 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.
Preparation
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!
Helpful tips
- 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.
Recipe variation
- 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. 🙂
FAQs
I don’t recommend it because they tend to be too sweet — and sometimes softer (wetter) than what this Swedish almond cake recipe needs.
Absolutely.
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)
Equipment
Ingredients
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
For coating:
- 1 tbsp cardamom seeds
- 2 & 1/2 tbsp sugar
Instructions
- 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!
Notes
- 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.
Madonna says
I tried to send this but it was blocked. I don’t know why.
Your cakes are adorable. I wondered what type of tine you used for these. They make a pretty presentation.
Madonna says
That would be “tin”.
Neriz says
Thanks! Sorry for blocking your comment. It’s a sign for me to revisit my settings, a good reminder. 🙂
As for the tin, I’ve now added the link in the post. 🙂
marcy koeze says
The egg is not listed in the list of ingredients
Neriz says
Ooopppss! Thank you so much for your correction Marcy! I have updated it now. 🙂
Emme says
Can you use green cardamom pods for this recipe?
Neriz says
Hej Emme!
Yes, green cardamom pods will be good for this. If you can find cardamom seeds (i.e, without the pods), that is also good. The goal is that you would grind them yourself. The intensity of the aroma and taste is just sublime compared to the powder version.
I am sorry about your attempt to get in touch with me via Pinterest. I will check my settings/notification there, I probably missed it. 🙁
Let me know how it goes and good luck on your book club!
P.S. Just a suggestion, if you like that genre, you can also try the book ‘Hundred-Year-Old Man Who Climbed Out the Window and Disappeared’. It came out a couple of years before Fredrik Backman’s book. 🙂
Linda says
How do I calculate this for US measurements. Don’t have a scale to measure grams
Betty says
If you used stevie in the almond paste and only the sugar with the cardamon, it could possibly be used on a Keto or paleo diet, at least it is worth a try. They look absolutely delicious!!
Dawn says
Would you be able to provide conversion for oz or cups? When converting this it seems like such small amounts and so I would love to make sure I am making this properly. Thank you.
Amanda says
I just made these (with hazelnut meal instead of almond) and they were amazing!! My kids loved them too!! I’m also obsessed with cardamom, had no idea it was so popular in Sweden. Thanks for the recipe!!! 🙂
Lu says
I love cardamom and these sound delicious! Before I try them, though — how do these cakes rise with only one egg for leavening, not beaten at all, and no chemical leavening? Does almond flour rise more easily than wheat flout?
Neriz says
Hi Lu,
Ooohhh, a food science question. 😉 It’s not a fluffy cake, but it does rise a bit, even without beating the egg (i.e. airing it).
If you haven’t already, give it a try!
Megan says
Could you use store bought almond paste instead of making your own?
Neriz says
Yep, no problem in using those Megan.
One thing to take note of is that some of the store bought almond paste are a bit too sweet (at least in my opinion). You might need to go easy on the sugar for the coating (with the cardamom).
Kiz Rogers says
Do you have the conversion for the measurements? AKA: grams to Cups, Tablespoon, Teaspoon etc?
Leslie says
How much cardomon would I use if I have ground cardomon? Also, how do I get a recipe in English for use in the USA? We don’t use Grams…we use teaspoons, tablespoons and cups (or 1/4 cups, 1/3 cups, etc.). Is there a way to get a “translated” recipe? Would love to be able to make these cakes!
Thanks so much,
Leslie
Nilay says
Hi , why do you make 200 gr almond paste but only use 135 gr in cake . Actually how come using 200 gr almond flour and100 gr sugar yields only 200 gr almond paste ? I am just wondering wheather these numbers are right . Thanks
Malsaa says
Hi if I were to make this as a loaf cake instead of mini ones, how long do you think the cooking time may take? Or even as a simple 6 inch tea cake? This looks lovely! I can’t wait to try this 😍
Lynette says
Is almond flour the same thing as almond meal?? I live in Ecuador and almond flour is readily available but don’t find almond meal??
Deborah says
Cardamom is a spice used in most Danish, Norwegian and Swedish pastries. It grows on a type of pine tree. It is used in Chai seasoning as well. My mother was born in Copenhagen, Denmark and she taught me how to make Danish pastries when I was maybe 10 or 11. Baking with my mother is one of my fondest childhood memories.
Sondra says
Please convert to measurements I notice you had request for the measurements but you never answer the comments.please do so we’re I can make these cakes. Thai you
Sarah says
I think an ingredient is missing. It didn’t rise at all. Look more like discs. Are you sure baking soda isn’t supposed to be on the ingredient list?
Cecilee says
Hello! I have a quick question about the seeds/pods part. I have pods (green) and since you’ve updated your recipe, I’m not sure how to use them in lieu of seeds. Do I just grind them down as is, or should I break the husks, extract the seeds and just grind the seeds?
Thanks for your help! Can’t wait to try these!
Barbara Morgan says
May I please have the recipe for SWEDISH ALMOND AND CARDAMOM MINI CAKES in ounces instead of grams? Trying to alter from grams to ounces on my own results in fractions. Thank you for reply
Sarah says
These seem like something must be missing from ingredient list when you are mixing them up….but they are amazing and completely perfect! New household favorite! Thank you for sharing!
Neriz says
Thanks Sarah! Glad you liked it as much as we do. 🙂
Judith says
Made these today for my GF daughter and my love of everything cardamom. They are simple and delish. I used mini silicon muffin tins. I highly encourage all bakers to buy an inexpensive kitchen scale and bake in grams. It’s so much more accurate!
Neriz says
Thanks Judith! I am glad you liked it! 🙂