MUMMAKAKA
TOTAL TIME: 30MIN + 30MIN IN FRIDGE
Mummakaka is pure deliciousness with cardamom and almond!
Think of it as a Scandi take on the classic Friand. This soft, delicious cake is made with rich almond a hint if bitter almond and coated in fragrant cardamom sugar, giving you the perfect blend of almond and cardamom in every bite. It’s a simple yet irresistible treat, served as is or with some jam and perfect a dollop of whipped cream and a cup of coffee.
1. PREPARE THE OVEN & PAN
Preheat your oven to 180 °C (160 °C fan-forced). Grease a 12-cup muffin pan thoroughly with butter or a non-stick spray. Make sure to coat every corner and crevice to prevent the cakes from sticking.
Tip: Use a small brush or paper towel to get into the edges of the cups for perfect release.
2. MIX THE BATTER
In a large bowl, pour in Bag b (almond meal, sugars). Stir in 165 g room-temperature butter using a spatula or mixer with a paddle attachment until fully combined and creamy. Crack in 4 eggs one at a time, mixing well after each addition. Add 2 drops of almond extract—a little goes a long way, so be careful not to overdo it.
Tip: For extra fluffiness, ensure your butter is soft but not melted, and gently fold the eggs in so the batter stays light. Use an ice cream scoop later for perfectly even muffin portions.
3. PORTION AND BAKE
Divide the batter evenly between the 12 muffin cups using a spoon or ice cream scoop, leaving about 0.5–1 cm from the top. Place the tray in the lower part of the oven and bake for 30 minutes, or until the cakes are firm and lightly golden.
Tip: after your pan is filled, lift it up and bang it once or twice on the kitchen bench to remove airbubbles.
Rotate the pan halfway through baking if your oven has hot spots, ensuring even color and texture. Avoid opening the oven too early to prevent sinking.
4. COOL AND SERVE
Once baked, let the cakes cool enough to handle. With a small knife, carefully slide around the edges of each muffin cup to loosen the cakes. Pour bag d in a small bowl and dip the cakes in the cardamom sugar. Do each cake as you take it out of the tray.When they are still slightly warm so the sugar sticks beautifully.
Tip: Serve with light whipped cream and jam for a special touch, or enjoy them plain—they’re delicious either way. Store leftovers in an airtight container at room temperature for up to 5 days.
