Swedish Almond Mini Cakes (Print Version)
# Ingredients:
→ Almond Paste
01 -
220 grams almond meal (2 cups)
02 -
110 grams granulated sugar (1/2 cup)
03 -
50 grams powdered sugar (1/3 cup heaping)
04 -
6 teaspoons milk
→ Cake Batter
05 -
113 grams unsalted butter, softened (1 stick)
06 -
1/2 teaspoon bitter almond extract
07 -
3 medium eggs, room temperature
→ Coating
08 -
1 tablespoon cardamom seeds
09 -
2 1/2 tablespoons sugar
# Instructions:
01 -
Preheat your oven to 180°C (350°F). Grease the cake tins generously and dust them with flour, then set aside.
02 -
In a food processor, combine the almond meal, granulated sugar, powdered sugar, and milk. Pulse until well combined, ensuring the paste isn't too wet.
03 -
Add the eggs, softened butter, and bitter almond extract to the almond paste. Mix thoroughly until you achieve a smooth, consistent batter.
04 -
Spoon 2 to 3 teaspoons of cake batter into each prepared tin.
05 -
Place the tray in the middle of the oven and bake for 30 to 35 minutes, or until the tops turn golden brown.
06 -
While the cakes bake, grind the cardamom seeds and combine with 2 1/2 tablespoons of sugar in a small bowl.
07 -
Carefully remove the mini cakes from the tins and immediately roll them in the cardamom-sugar mixture until coated. Serve warm or at room temperature.
# Notes:
01 -
These traditional Swedish cakes feature a delicate almond flavor complemented by aromatic cardamom.
02 -
For best results, ensure all refrigerated ingredients reach room temperature before mixing.