Mumma

Cobbled together from a mumma Swedish cake recipe video from Cuoredicioccolato and my own mis-experimentation. I tried a few different pans and settled on a muffin tin. I adjusted some of it to US measures. You can swap the marzipan for store-bought. Do not use finely ground cardamom for the topping; the texture is better when it has been ground into tiny chunks instead of powder. The topping is enough for two batches of mumma, but if I cut the amount in half I won’t be motivated to make a follow-up batch the next weekend.

Information

Makes

12 mini cakes.

Time

45 minutes plus 1 hour chilling for homemade marzipan (or don’t; I stopped the chill period of late).

Calories

2,600 calories for the entire batch.

216 calories each for a batch of 12.

Ingredients

For Marzipan

• 100g almond meal.
• 50g sugar.
• 50g confectioner sugar.
• ½ teaspoon almond extract.
• ½oz egg white.

For Cake

• 1 stick (8 tablespoon) of butter, room temperature s.
• 6 tablespoon sugar.
• ½ tsp ground cardamom .
• 200g marzipan (from above or pre-made).
• 2 eggs.
• ¾ cup flour or 1:1 GF flour.
• 1 teaspoon baking powder.

For Topping

• 1 tablespoon cardamom seeds.
• 2 tablespoon sugar.

Method

1. Blend marzipan ingredients in a food processor until smooth.
2. Roll into log and wrap in plastic wrap, then chill for 1 hour.
3. Beat butter with sugar, cardamom, and marzipan (use cheese shredder).
4. Add eggs and beat.
5. Fold in flour and baking powder.
6. Spoon into muffin tins or whatever you want to try.
7. Bake for 20–22 minutes at 350°F (180°C).
8. Grind cardamom seeds and mix with sugar.
9. Roll cakes in cardamom sugar mix while still warm.

I was trying to recreate these big & little mumma I had in Sweden. The first photo I took in Grillska Huset in Gamla Stan, Stockholm. The second photo shows my efforts with a petite popover pan. It was not big enough for the whole recipe. Good outcome, but I did not repeat it.