Its almond cake coated with cardamom, so you get the taste of almond and cardamom in every bite of this soft and delicious treat. Swedish Almond & Cardamom Mini Cakes come in small sizes too, so you can eat as many as you want!
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This treat is officially called ‘Cardamom Mums’ in Sweden, which translates to ‘Cardamom Yums’; I thought about it for some time and I reckon calling it ‘Swedish Almond & Cardamom Mini Cakes’ makes more sense. At least to non-Swedes – because it explains it better…?
Cardamom has got to be the most popular spice in Sweden for pastries and sweet breads.
I initially thought it was almonds, specifically almond paste, but I realized that even the regular Swedish Cinnamon Buns have cardamom in them. To be honest, I do NOT blame them. I am also starting my love affair with cardamom nowadays. ;-).
You can say that this is a slight variation of a normal almond cake. Instead of using almond flour, the almond cake, per se, is made of almond paste.
The cardamom part is the coating that you sprinkle on the cake, once they’re out of the oven. Sugar and cardamom mixed together to coat each piece of almond cake – YUM!
HOW TO MAKE SWEDISH ALMOND & CARDAMOM MINI CAKES
CAN I USE CARDAMOM POWDER FOR THESE ALMOND CAKES?
You can, but I strongly suggest that you use cardamom seeds instead.
Use a pestle and mortar or small food processor to grind the seeds, and then add the sugar. There is a HUGE difference in both the flavor and aroma, I promise you.
WHAT OTHER FORMS OF BAKING TINS CAN I USE TO MAKE THESE ALMOND CAKES?
Muffin tins can also be used for making these mini cakes.
For this recipe, I opted to use those aluminum molds that I also use for panna cotta. I just felt they’re easier to remove from the tin – no biggie.
Depending on the size of the tin, you might need to adjust the cooking time. Just keep an eye on them so the edges do not get too crunchy.
WHAT TO SERVE WITH SWEDISH ALMOND & CARDAMOM MINI CAKES
Coffee or tea! I always have it with espresso; but any kind of coffee will be great with it. Same goes for tea, even if you like a lot of milk on your tea – still goes well with these babies.
UPDATE: Since cardamom seeds are more available than pods, I updated the recipe for cardamom seeds and I have used the same thing for the video. Still great results! 🙂
WANT MORE SWEDISH RECIPES? CHECK OUT 15+ Swedish Recipes You Should Try!
OR IF YOU’RE LOOKING FOR MORE CAKE RECIPES, YOU MIGHT LIKE THESE POSTS –
- French Orange and Almond Flourless Cake
- German Red Wine and Chocolate Cake
- Torta Caprese (Chocolate Almond Torte)
- German Butter Sheet Cake (Butterkuchen)
VIDEO ON HOW TO MAKE SWEDISH ALMOND & CARDAMOM MINI CAKES
- 200 grams almond meal
- 100 grams sugar
- 50 grams powdered sugar
- 3 to 5 tsp milk
- 135 grams almond paste
- 42 grams butter, room temperature
- 2 drops bitter almond extract
- 1 egg
- 1 tbsp cardamom seeds
- 2 tbsp sugar
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Preheat oven to 180-degrees C (350-degrees F). Prepare the baking (or muffin) tins by greasing or spraying them with butter.
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Prepare the almond paste by mixing the almond meal with the regular and powdered sugar. Add the milk slowly to get the proper consistency of the paste (i.e. not too wet). This almond paste recipe yields around 200 grams of paste.
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Combine the butter, egg and bitter almond extract with the right amount of almond paste and mix well.
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Spoon the cake mix into the baking tins. Make sure that you only fill up to a quarter of each tin. This recipe makes 6 medium sized tins. Bake in the oven for 20-25 minutes.
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Grind the cardamom seeds in a pestle and mortar or a food processor. Mix the freshly-ground cardamom powder with sugar and set aside.
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Once mini cakes are ready, take them out of the oven; and out of their tins (as soon as they are cool enough to handle). Roll each piece in sugar and cardamom mixture, making sure each one is properly coated. Serve and enjoy!
Madonna says
May 31, 2017 at 11:48 pmI 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
May 31, 2017 at 11:48 pmThat would be “tin”.
Neriz says
June 1, 2017 at 7:21 pmThanks! 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
June 19, 2017 at 1:40 pmThe egg is not listed in the list of ingredients
Neriz says
June 19, 2017 at 6:29 pmOoopppss! Thank you so much for your correction Marcy! I have updated it now. 🙂
Emme says
July 13, 2017 at 5:00 pmCan you use green cardamom pods for this recipe?
Neriz says
July 13, 2017 at 6:03 pmHej 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
October 30, 2017 at 10:26 pmHow do I calculate this for US measurements. Don’t have a scale to measure grams
Betty says
April 19, 2018 at 12:35 amIf 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
June 5, 2018 at 2:54 amWould 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
August 3, 2018 at 3:56 pmI 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
September 21, 2018 at 7:43 amI 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
October 8, 2018 at 11:19 amHi 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
October 6, 2018 at 2:20 pmCould you use store bought almond paste instead of making your own?
Neriz says
October 8, 2018 at 11:24 amYep, 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
October 12, 2018 at 5:08 pmDo you have the conversion for the measurements? AKA: grams to Cups, Tablespoon, Teaspoon etc?
Leslie says
October 30, 2018 at 3:18 amHow 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
November 17, 2018 at 4:54 amHi , 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
November 20, 2018 at 4:44 amHi 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
December 8, 2018 at 6:16 pmIs 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
December 10, 2018 at 9:56 pmCardamom 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
December 20, 2018 at 6:34 pmPlease 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
December 24, 2018 at 7:45 pmI 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
February 1, 2019 at 12:47 amHello! 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
February 17, 2019 at 7:12 pmMay 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