Swedish Almond Paste Cakes

This traditional Swedish almond cake recipe creates delicate mini treats that balance sweet almond flavor with warming cardamom. These little cakes have a moist interior with a satisfying crust, making them perfect for afternoon fika or special occasions. The homemade almond paste creates a depth of flavor you simply cannot achieve with store-bought alternatives.

I discovered this recipe while visiting distant relatives in Stockholm, and it's become my signature dessert for holiday gatherings. The aroma of cardamom and almond that fills the kitchen instantly transports me back to that cozy Swedish kitchen where I first tasted them.

Ingredients

• Almond meal: Provides the foundation for these cakes. Look for blanched variety for the most authentic color and flavor
• Sugar: Balances the natural bitterness of almonds. I use regular granulated for the paste
• Powdered sugar: Gives the almond paste a smoother texture
• Milk: Moistens the paste just enough to hold together without making it soggy
• Butter: Adds richness and helps create that characteristic tender crumb
• Bitter almond extract: Delivers that distinctive marzipan flavor. Use sparingly as it's potent
• Eggs: Bind everything together while adding lift and structure
• Cardamom seeds: Freshly ground offer warm aromatic notes that complement the almond perfectly

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 180°C or 350°F and gather all ingredients. Measure everything in advance to streamline the process. Generously grease your mini cake tins with butter, ensuring you reach all corners. Dust with flour, tap out excess, and set aside. This thorough preparation prevents sticking, which is crucial for these delicate cakes.

Create Almond Paste:

Combine almond meal, granulated sugar, and powdered sugar in your food processor. Pulse several times to mix thoroughly. Add milk one teaspoon at a time, pulsing between additions, until the mixture just comes together when pressed between your fingers. Be careful not to add too much liquid, as the paste should hold its shape but not be sticky. This homemade paste will have superior flavor to store-bought versions.

Form Cake Batter:

Add the softened butter and bitter almond extract to your almond paste mixture. Pulse until completely incorporated. With the processor running, add eggs one at a time, allowing each to fully integrate before adding the next. Continue processing until you achieve a smooth, slightly fluffy batter. The texture should be similar to a thick cake batter that slowly falls from a spoon.

Fill And Bake:

Carefully spoon 2 to 3 teaspoons of batter into each prepared tin, filling them about three quarters full. Smooth the tops gently with the back of a spoon. Place the tray in the middle rack of your preheated oven and bake for 30 to 35 minutes. The cakes are done when they've risen slightly and turned golden brown on top. A toothpick inserted should come out clean.

Prepare Cardamom Sugar:

While the cakes bake, crush cardamom seeds using a mortar and pestle or spice grinder. Combine the freshly ground cardamom with sugar in a small bowl, mixing thoroughly to distribute the spice evenly. This aromatic coating adds a distinctive Nordic touch that elevates these cakes beyond ordinary almond desserts.

Finish The Cakes:

Once baked, allow the cakes to cool in their tins for about 5 minutes. Gently loosen the edges with a thin knife and carefully turn them out. While still warm but not hot, roll each cake in the cardamom sugar mixture, ensuring even coverage. The residual heat helps the sugar coating adhere perfectly to the surface.

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The first time I served these at a holiday gathering, my Swedish grandmother teared up, saying they tasted exactly like the ones her mother made. That moment cemented this recipe as a family treasure to be passed down through generations.

Storage Suggestions

These almond cakes keep beautifully in an airtight container at room temperature for up to 5 days. The flavor actually improves after the first day as the cardamom notes mellow and integrate with the almond. For longer storage, place them in a single layer in a freezer-safe container, separated by parchment paper, and freeze for up to 3 months. Allow to thaw at room temperature for about an hour before serving. I find they taste nearly as fresh as the day they were made when properly stored.

Perfect Pairings

In Sweden, these cakes traditionally accompany afternoon coffee during fika, the daily coffee break ritual. The bitter notes in coffee perfectly complement the sweet almond flavor. For special occasions, serve with a small glass of sweet dessert wine like Moscato or even a traditional Scandinavian aquavit. I love to present these on a tiered cake stand alongside fresh berries and a dollop of lightly whipped cream for contrast in texture and flavor.

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Troubleshooting Tips

If your almond paste seems too dry, add milk in tiny increments. Conversely, if it's too wet, incorporate more almond meal a tablespoon at a time. The right consistency should hold together when pressed but not be sticky. Sometimes your cakes might stick despite careful preparation. If this happens, allow them to cool completely in the tins before attempting removal. The contraction that happens during cooling often helps release them from the sides.

Frequently Asked Questions

→ Can I make the almond paste ahead of time?

Yes, you can prepare the almond paste up to 3 days in advance. Store it in an airtight container in the refrigerator, then bring to room temperature before incorporating it into the batter.

→ What can I substitute for bitter almond extract?

If you can't find bitter almond extract, regular almond extract works well. For a closer flavor match, use 1/4 teaspoon almond extract plus 1/4 teaspoon vanilla extract.

→ What type of cake tins should I use?

These cakes work best in mini muffin tins or specialty mini cake molds. Traditional Swedish versions use specific tartlet tins, but any small baking molds will work as long as they're well-greased.

→ How do I know when the cakes are done baking?

The cakes are done when the tops have turned golden brown and a toothpick inserted in the center comes out clean. The edges should be set but the center should remain slightly moist for the perfect texture.

→ How should I store these mini cakes?

Store the finished cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze (without the sugar coating) for up to 3 months.

→ Can I omit the cardamom in the sugar coating?

While cardamom provides the traditional Swedish flavor, you can substitute with cinnamon, nutmeg, or simply use plain sugar for coating if preferred. Each variation offers a different but delicious finish.