Swedish Almond Paste Mini Cakes Recipe

Freshly baked Swedish almond cakes, on a cooling rack.

5 from 14 votes

Swedish Almond Paste Mini Cakes Recipe

They're almond paste cakes 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!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Swedish

Servings:

Calories: 166kcal

Author: Neriz

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 mini cakes from the tins carefully and roll them in the cardamom and sugar mixture.
Serve and enjoy your Swedish almond paste cakes!

Video

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 paste cakes with sugar and ground cardamom while still warm, they are quite soft at that point --- so handle them with care.
Cook's Tip #4: For an alternate process in the step-by-step preparation of this Swedish almond paste mini cakes recipe, please refer to the 'recipe variation' section in the post.

Nutrition