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Swedish Mini Semla Cakes (Gluten, Oil & Sugar Free) topped with piped almond paste, whipped cream, grind cardamom and chopped almonds. With a spoon having a piece of cake on it lying on the side of the loaf mini cake. Placed on a small round plate. Shown from front
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Swedish Mini Semla Cakes (Gluten, Oil & Sugar Free)

These pretty little semla muffins loafs are a twist to a classic Swedish semla with a core of almonds paste in the cake, topped with more almond paste and cream on top.
Course Baking, Dessert, Sweet Snack, Sweet Treat
Cuisine Swedish
Keyword Easy, Gluten-Free, Oil Free, Sugar Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

For the muffins

  • 2 Egg
  • 1/2-3/4 dl Sugar free granulated sweetener
  • 1/2 dl Yogurt
  • 1/2 dl Apple sauce
  • 1/2 tsp Vanilla extract
  • 1 dl Oat flour
  • 1/3 dl Almond flour
  • 1 1/2 tsp Baking powder
  • 1/3 tsp Salt
  • 1/2 tsp Cardamom seeds

Almond paste

  • 2 1/2 dl Almonds (I used dry roasted and salted, you can use any you like)
  • 1 dl Almond flour (you can also use oat flour)
  • 5 tbsp Fiber syrup, honey or agave
  • 3-5 tbsp Water (depending on how thick you prefer your almond paste)

For the cream

  • 3 dl Cream
  • 1/4-1/2 dl Sugar free powdered sugar (depending on how sweet you like your cream, optional)

To top

  • 2-3 Cardamom seeds
  • 5-6 Almonds chopped
  • Sugar free powdered sugar (optional)

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Grease four muffins pans (or one larger loaf pan, or muffin tins).
  • Add the ingredients for the almonds paste to a high speed blender and mix until smooth.
  • In a bowl whisk together eggs and sugar until they start to look fluffy and pale.
  • Add yogurt, apple sauce, vanilla extract and whisk just until combined.
  • Grind the cardamom seeds in a coffee grinder or mortal.
  • Combine oat flour, almond flour, cardamom, salt and baking powder in a separate bowl.
  • Pour dry ingredients into the wet, whisk gently just until combined.
  • Pour half of the batter into the prepared molds.
  • Add about 1/4-1/3 of the almond paste in the middle lengthwise, top with the rest of the batter. (Save the rest of the almond paste for later).
  • Place in the oven, bake for 16-20 min. Remove from the oven, let them cool completely.
  • Whisk cream together with powdered sugar until soft peaks form.
  • Spread or pip the remaining almond paste over the top of the muffin loafs.
  • Next spread or pip the whipped cream over the almond paste.
  • Top with ground cardamom, chopped almonds and powdered sugar.