Swedish Almond & Cardamom Mini-Cakes are tender, fragrant treats inspired by the warmth of Nordic baking. Infused with aromatic cardamom and subtle almond, then coated in a crunchy cardamom-sugar crust, these bite-sized cakes are perfect for fika, festive occasions, or a cozy afternoon with coffee or tea.
Why You’ll Love This Recipe
These mini-cakes are rich yet delicately spiced, offering a perfectly moist crumb from the almond flour and butter, while the cardamom-sugar coating adds an irresistible finish. They’re easy to prepare in small molds or muffin tins and make a lovely homemade alternative to cookies or pastries. Their combination of texture, flavor, and presentation makes them as delightful to serve as they are to eat.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Mini-Cakes:
- 100g unsalted butter, melted
- 2 large eggs
- 120g granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 100g all-purpose flour
- 50g almond flour
- 1 tsp ground cardamom
- 1/2 tsp baking powder
- Pinch of salt
For the Coating:
- 50g granulated sugar
- 1 tsp ground cardamom
- 2 tbsp melted butter (for brushing)
directions
- Preheat the Oven:
Preheat oven to 175°C (350°F). Grease a mini bundt pan or muffin tin thoroughly with butter or nonstick spray. - Prepare the Batter:
In a large mixing bowl, beat the eggs and sugar together until pale and fluffy, about 2–3 minutes.
Add the melted butter, vanilla extract, and almond extract. Mix to combine. - Combine Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, almond flour, cardamom, baking powder, and a pinch of salt. - Finish the Batter:
Gently fold the dry ingredients into the wet mixture until a smooth, thick batter forms. - Bake the Mini-Cakes:
Spoon the batter evenly into the prepared molds, filling each about 2/3 full.
Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted comes out clean. - Cool and Coat:
Allow cakes to cool in the pan for 5 minutes, then carefully transfer to a wire rack.
While still slightly warm, brush each mini-cake with melted butter and roll in a mixture of granulated sugar and cardamom until fully coated. - Serve:
Serve warm or at room temperature with coffee or tea for a traditional fika experience.
Servings and timing
Servings: 10 mini-cakes
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Calories: Approximately 220 kcal per mini-cake
Variations
- Citrus Zest: Add a touch of orange or lemon zest to the batter for a refreshing contrast to the cardamom.
- Nutty Finish: Sprinkle crushed almonds or pistachios over the sugar coating for texture and color.
- Gluten-Free: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
- Frosted Version: Top with a light almond glaze instead of rolling in sugar for a different finish.
- Mini Loaves: Bake in mini loaf pans instead of muffin tins for a unique shape.
storage/reheating
Store the cooled mini-cakes in an airtight container at room temperature for up to 3 days. For best texture, reheat briefly in a warm oven (150°C / 300°F) for 5 minutes to refresh the exterior crunch. These cakes can also be frozen (without coating), then thawed and coated before serving.
FAQs
Can I make these in a regular muffin pan?
Yes, a standard muffin tin works well—just watch the baking time and reduce slightly if using a smaller mold.
What’s the best type of cardamom to use?
Freshly ground green cardamom pods provide the most aromatic flavor, but pre-ground cardamom is convenient and effective.
Can I skip the almond extract?
Yes, but it adds a subtle, traditional flavor that complements the almond flour.
How do I prevent sticking in the pan?
Generously grease your molds and consider dusting with flour or sugar to help release the cakes cleanly.
Are these mini-cakes very sweet?
They’re moderately sweet with most of the sweetness coming from the outer coating, which can be adjusted to taste.
Can I use coconut sugar instead of granulated?
Yes, but it may slightly darken the cake color and add a deeper, caramel flavor.
What’s the texture like?
The interior is soft and moist thanks to almond flour, while the outer layer is crisp from the cardamom sugar.
Can I add chocolate chips?
Yes, a small handful of mini chocolate chips can be folded into the batter without overpowering the flavor.
How long do these cakes stay fresh?
They are best enjoyed within 2–3 days but can be frozen for up to 2 months.
Can I double the recipe?
Yes, simply scale up all ingredients and divide evenly among additional pans or batches.
Conclusion
Swedish Almond & Cardamom Mini-Cakes bring the charm of Scandinavian baking into your kitchen with their warm spice, tender crumb, and sugary crunch. Whether you’re hosting a fika, baking for the holidays, or enjoying a peaceful afternoon treat, these cakes are a flavorful and elegant addition to any table.
PrintSwedish Almond & Cardamom Mini-Cakes
These Swedish almond and cardamom mini-cakes are soft, fragrant, and spiced, with a tender crumb and a cardamom-sugar coating that adds the perfect crunchy finish—ideal for fika or tea time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 10 mini-cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
- Diet: Vegetarian
Ingredients
- 100g unsalted butter, melted
- 2 large eggs
- 120g granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 100g all-purpose flour
- 50g almond flour
- 1 tsp ground cardamom
- 1/2 tsp baking powder
- Pinch of salt
- 50g granulated sugar (for coating)
- 1 tsp ground cardamom (for coating)
- 2 tbsp melted butter (for brushing)
Instructions
- Preheat oven to 175°C (350°F). Grease a mini bundt pan or muffin tin with butter or spray.
- In a large bowl, beat eggs and sugar until pale and fluffy (2–3 minutes).
- Add melted butter, vanilla extract, and almond extract. Mix to combine.
- In another bowl, whisk together all-purpose flour, almond flour, cardamom, baking powder, and salt.
- Fold dry ingredients into wet mixture until batter is smooth.
- Divide batter evenly into prepared pan, filling each mold about 2/3 full.
- Bake for 15–18 minutes, or until golden and a toothpick comes out clean.
- Cool slightly, then turn out onto a wire rack.
- Brush each mini-cake with melted butter and roll in cardamom-sugar mixture to coat thoroughly.
- Serve warm or at room temperature with coffee or tea.
Notes
- Almond extract adds a distinct nutty aroma—adjust to taste.
- Use freshly ground cardamom for the most vibrant flavor.
- Store in an airtight container for up to 3 days.
- Perfect for holiday baking or gifting in small treat bags.
Nutrition
- Serving Size: 1 mini-cake
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg