Spicy Nordic Mini Cakes





  1. Preheat the oven to 175 C.
  2. Beat the butter and the sugars until fluffy and creamy. Add the eggs one at a time, continuously whisking.
  3. Combine all the dry ingredients in a separate bowl. Mix the dry ingredients and double cream into the butter mixture in turns.
  4. Butter and breadcrumb 3 small cake tins (or other cake tins of your choice).
  5. Add half of the batter to the cake tins. Then add 1 tsp of raspberry marmalade in the middle of each cake. Add the rest of the batter on top.
  6. Bake in middle of the oven for about 25-35 minutes or until cooked (try with a cake tester).
  7. Set aside to cool.
  8. Mix the powdered sugar with a very small amount of water until you have thick white paste. Start with only 0.5 tbsp of water and add a little bit at a time so it won’t turn out too runny. Pour on top of each cake.
  9. Finish the cakes with the rest of the raspberry marmalade. Enjoy!


You can make one bigger cake or many smaller mini cakes with this batter, just remember to increase/decrease the baking time depending of the cake tin(s) you’re using!

In the traditional recipe the cakes will be moisten with almond liquor after baking and left to set for many hours. I usually skip this part, but if you feel like your cakes need to be moisten, you can also use orange juice!