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Easy & Delicious Mini Almond Cakes

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A mini version of a Norwegian almond cake. Quick and easy to make. Tastes and looks like it takes much more time. With the delicious almond flavor and crunchy, textured edges this cake is always a hit!

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Miniature versions of foods are my favorite.  This is a mini version of a delicious almond cake, one of our family recipe favorites.  With the delicious almond flavor and crunchy, textured edges this cake is always a hit!

Our family often makes the full cake for special occasions (i.e. weddings, rehearsals, baby and bridal showers) or Christmas.  It’s so easy to whip together and it tastes like it takes a lot more effort.

We typically make this recipe in a Norwegian/Scandinavian almond cake pan.

However, for the recipe I am sharing today is made in a mini dessert pan or brownie bar pan.

Brownie bar pan

Grocery List

Cake

  • 1 1/4 c sugar
  • 1 egg
  • 1 1/2 tsp. almond flavoring
  • 2/3 c milk
  • 1 1/2 c all-purpose flour (original recipe for full cake calls for 1 1/4 c)
  • 1/2 tsp. baking powder
  • 1/2 c butter (1 stick butter), melted

Glaze

  • 2 tbsp. melted butter
  • 3 tbsp. milk
  • 1/2 tsp. vanilla flavoring (or almond flavoring)
  • 1/2 c powdered sugar

Topping

  • Almond slices

Instructions

Cake

Preheat the oven to 350 degrees.

Combine the sugar, egg, almond, and milk in a medium-sized bowl. Beat well.

Add the flour and baking powder. Mix well.

Add the melted butter and make sure all ingredients are well blended.

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Grease the dessert/brownie bar pan well.  Scoop about a 1/4 cup of batter into each square.

Mini-Almond-Pan

Bake at 350 degrees for 20 minutes. The edges must be golden brown.

Cool in the pan.

Glaze

Melt 2 tablespoons of butter.

Add 3 tablespoons of milk and 1/2 teaspoon of vanilla or almond flavoring.

Mix in 1/2 cup of powdered sugar and mix well. It should be slightly runny, but you can add more milk or powdered sugar to get the desired consistency.

Drizzle frosting over the mini almond cakes.

Topping

Top with sliced almonds and add to a fun serving tray.

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Tip:  if you want to make the full cake, reduce the flour to 1 1/4 cup and bake for 40-50 minutes at 350 degrees.

Stop by and say hi in the comments!  What is your favorite mini food?

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Mini-Almond-New

Easy & Delicious Mini Almond Cakes


  • Author: Northern Yum
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

So easy and delicious, miniature almond cakes. A mini version of the Norwegian almond cake using a brownie bar pan.


Ingredients

Units Scale

Cake

  • 1 1/4 c sugar
  • 1 egg
  • 1 1/2 tsp. almond flavoring
  • 2/3 c milk
  • 1 1/2 c all-purpose flour (original recipe for full cake calls for 1 1/4 c)
  • 1/2 tsp. baking powder
  • 1/2 c butter (1 stick butter), melted

Glaze

  • 2 tbsp. melted butter
  • 3 tbsp. milk
  • 1/2 tsp. vanilla (or almond) flavoring
  • 1/2 c powdered sugar

Topping


Instructions

Cake

  1. Preheat the oven to 350 degrees.
  2. Combine the sugar, egg, almond, and milk in a medium-sized bowl. Beat well.
  3. Add the flour and baking powder. Mix well.
  4. Add the melted butter and make sure all ingredients are well blended.
  5. Grease the dessert/brownie bar pan well. Scoop a little less than 1/4 cup of batter into each square.
  6. Bake at 350 degrees for 20 minutes. The edges must be golden brown.
  7. Cool in the pan.

Glaze

  1. Melt 2 tablespoons of butter.
  2. Add 3 tablespoons of milk and 1/2 teaspoon of vanilla or almond flavoring.
  3. Mix in 1/2 cup of powdered sugar and mix well. It should be slightly runny, but you can add more milk or powdered sugar to get the desired consistency.
  4. Drizzle frosting over the mini almond cakes.

Topping

  1. Top with slices of almonds and add to a fun serving tray.

Notes

The glaze and almond slices are optional. You can also dust with powdered sugar.

  • Category: Dessert
  • Cuisine: Norwegian

Keywords: almond cake, norwegian, mini cakes

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6 Comments

  1. Delphine Yee says:

    Can you make this with Almond flour?

    1. Northern Yum says:

      Hi Delphine, I have not made this with almond flour before. However, you should be able to substitute the all-purpose flour with almond flour at a 1:1 ratio and then add more almond flour as needed to compensate for having more moisture than normal flour. And I recommend covering the pan with foil while cooking to prevent burning, and added crunchiness. You may need to experiment with adding a bit more baking powder. I will have to add this to my ‘recipes to test’ list. Thanks for stopping!

  2. Looks amazing….I grew up eating my Norwegian grandmother’s ‘Almond cakes……sharing on my PineCreekStyle Pinterest board under The CattleQueenCooks, also on my FB pages under the same name…..thanks for sharing, can’t wait to try your recipe…NeeCee @PineCreekStyle

    1. Northern Yum says:

      Hi NeeCee! Thank you! I love that you grew up eating your Grandmother’s almond cakes. I bet she has many other great recipes as well. I look forward to checking out more on your Pinterest and Facebook pages. Thanks for stopping! 🙂

  3. Tennille @ Two Kids And A Budget says:

    These look amazing! I love Almond anything and the small sizes are perfect for a singe serving. Although I am eating for three! LOL

    I’ve seen those pans before but just wasn’t sure what to do with them. Nice idea! Now I have an excuse to go buy one… :o)

    1. Northern Yum says:

      That is awesome, eating for three, haha! 🙂 I’ve had this pan since our wedding six years ago and just started using it. It’s nice to just pop them out of the pan instead of cutting them. I’ll be using it for brownies and other bars for sure. Thanks for stopping!

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