Preheat oven to 180-degrees C (350-degrees F). Prepare the baking (or muffin) tins by greasing or spraying them with butter.
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.
Combine the butter, egg and bitter almond extract with the right amount of almond paste and mix well.
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.
Grind the cardamom seeds in a pestle and mortar or a food processor. Mix the freshly-ground cardamom powder with sugar and set aside.
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!