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Swedish Almond & Cardamom Mini-Cakes

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 175°C (350°F). Grease a mini bundt pan or muffin tin with butter or spray.
  2. In a large bowl, beat eggs and sugar until pale and fluffy (2–3 minutes).
  3. Add melted butter, vanilla extract, and almond extract. Mix to combine.
  4. In another bowl, whisk together all-purpose flour, almond flour, cardamom, baking powder, and salt.
  5. Fold dry ingredients into wet mixture until batter is smooth.
  6. Divide batter evenly into prepared pan, filling each mold about 2/3 full.
  7. Bake for 15–18 minutes, or until golden and a toothpick comes out clean.
  8. Cool slightly, then turn out onto a wire rack.
  9. Brush each mini-cake with melted butter and roll in cardamom-sugar mixture to coat thoroughly.
  10. 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

Find it online: https://yumfoodusa.com/swedish-almond-cardamom-mini-cakes/