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    Home » Recipes » Cakes

    Swedish Almond Cake (Mumma)

    Published: Sep 22, 2021 · Modified: Oct 20, 2021 by Neriz

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    Jump to Recipe

    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!

    Almond Mini Cakes on a plate served with an espresso and regular coffee.

    (*This post contains some affiliate links)

    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!

    • Swedish Cinnamon Buns (Kanelbullar)
    • Swedish Almond Tart

    Ingredients

    All the ingredients you need to prepare Swedish almond cake at home.
    • 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.
    Freshly baked Swedish almond cakes, on a cooling rack.

    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).

    First part of a collage of images showing the default step by step of making almond cake from almond paste.

    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).

    Updated second part of a collage of images for making Swedish Almond Cake at home.

    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).

    Updated last collage of images for making almond cake at home.

    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!

    A stack of Swedish Almond Cake, laid out for fika.

    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.
    An overhead shot of Swedish Almond Cakes served with coffee, for fika.

    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).

    Alternative process for making almond cake at home.

    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. 🙂

    A closer shot of the inside of Swedish Almond Cake, highlighting the soft texture of the cake.

    FAQs

    Can I use packaged almond paste?

    I don’t recommend it because they tend to be too sweet — and sometimes softer (wetter) than what this Swedish almond cake recipe needs.

    Can I use a different set of tin?

    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.

    Text for Roundup Sections
    • What is Fika? (Fika Meaning + Recipes)
    • Authentic Swedish Recipes
    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake Recipe (with Almond Paste)

    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!
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Swedish
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 18
    Calories: 166kcal
    Author: Neriz

    Equipment

    • Digital weighing scale
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Food Processor
    • Hand Mixer
    • Rubber Spatula
    • Aluminum pudding molds

    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.

    Nutrition

    Calories: 166kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 56mg | Potassium: 14mg | Fiber: 1g | Sugar: 11g | Vitamin A: 199IU | Calcium: 33mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Comments

    1. Madonna says

      May 31, 2017 at 11:48 pm

      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.

      Reply
    2. Madonna says

      May 31, 2017 at 11:48 pm

      That would be “tin”.

      Reply
      • Neriz says

        June 01, 2017 at 7:21 pm

        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. 🙂

        Reply
    3. marcy koeze says

      June 19, 2017 at 1:40 pm

      The egg is not listed in the list of ingredients

      Reply
      • Neriz says

        June 19, 2017 at 6:29 pm

        Ooopppss! Thank you so much for your correction Marcy! I have updated it now. 🙂

        Reply
    4. Emme says

      July 13, 2017 at 5:00 pm

      Can you use green cardamom pods for this recipe?

      Reply
      • Neriz says

        July 13, 2017 at 6:03 pm

        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. 🙂

        Reply
    5. Linda says

      October 30, 2017 at 10:26 pm

      How do I calculate this for US measurements. Don’t have a scale to measure grams

      Reply
    6. Betty says

      April 19, 2018 at 12:35 am

      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!!

      Reply
    7. Dawn says

      June 05, 2018 at 2:54 am

      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.

      Reply
    8. Amanda says

      August 03, 2018 at 3:56 pm

      5 stars
      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!!! 🙂

      Reply
    9. Lu says

      September 21, 2018 at 7:43 am

      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?

      Reply
      • Neriz says

        October 08, 2018 at 11:19 am

        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!

        Reply
    10. Megan says

      October 06, 2018 at 2:20 pm

      Could you use store bought almond paste instead of making your own?

      Reply
      • Neriz says

        October 08, 2018 at 11:24 am

        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).

        Reply
    11. Kiz Rogers says

      October 12, 2018 at 5:08 pm

      5 stars
      Do you have the conversion for the measurements? AKA: grams to Cups, Tablespoon, Teaspoon etc?

      Reply
    12. Leslie says

      October 30, 2018 at 3:18 am

      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

      Reply
    13. Nilay says

      November 17, 2018 at 4:54 am

      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

      Reply
    14. Malsaa says

      November 20, 2018 at 4:44 am

      5 stars
      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 😍

      Reply
    15. Lynette says

      December 08, 2018 at 6:16 pm

      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??

      Reply
    16. Deborah says

      December 10, 2018 at 9:56 pm

      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.

      Reply
    17. Sondra says

      December 20, 2018 at 6:34 pm

      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

      Reply
    18. Sarah says

      December 24, 2018 at 7:45 pm

      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?

      Reply
    19. Cecilee says

      February 01, 2019 at 12:47 am

      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!

      Reply
    20. Barbara Morgan says

      February 17, 2019 at 7:12 pm

      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

      Reply
    21. Sarah says

      March 28, 2021 at 9:49 pm

      5 stars
      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!

      Reply
      • Neriz says

        March 31, 2021 at 9:04 am

        Thanks Sarah! Glad you liked it as much as we do. 🙂

        Reply
        • Judith says

          November 14, 2021 at 11:25 pm

          5 stars
          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!

          Reply
          • Neriz says

            November 14, 2021 at 11:45 pm

            Thanks Judith! I am glad you liked it! 🙂

            Reply

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