16th January 2018

Swedish Orange & Almond Cakes (Dairy Free)

Whilst in Sweden I tried the most incredible bakes that you could think of; Kanelbullar (cinnamon buns), Pepparkakor (gingerbread) and Apelsin Josefine (orange and almond cakes).

I became obsessed with these little almond cakes, they were so light yet filled with a beautiful almond flavour, but we could only find one bakery that sold them. So of course, we went there every day to get some. I’ve tried to recreate them and while they are not as good as the ones that I had in Gothenburg, this recipe means I can have them without having to travel.

This recipe is extremely easy to make and has been translated from this one that I found online. It requires mashed potato which I believe is why these cakes are so delightfully moist. Use leftover mash, if you have it, but if you have to make it from scratch, make sure you let it cool completely before adding to the mixture. 



  1. Begin by preheating the oven to 170oc and grease a cupcake mould with butter, then dust with flour. This prevents them sticking. If you have any silicon cupcake cases even better.
  2. Cream the sugar and butter together until pale, then add the eggs one at a time whisking in between.
  3. Add the almond extract followed by the mashed potato, ground almonds, flour and bicarbonate of soda, folding until it is smooth and well incorporated
  4. Pour the batter evenly into the moulds, filling until they are two-thirds of the way full
  5. Bake for 18 minutes or until a skewer poked in the middle comes out clean and they spring back when touched. Leave to cool
  6. Meanwhile, make the icing by mixing 100g with a little bit of orange juice, start with 1 tsp then add a bit more if necessary (if using just water, a drop of orange extract to the mixture). Its a judgement game – I like my icing quite thick so mix it until you get the consistency you like
  7. Once the cakes are cool, spread the icing on top and top with the mixed peel.

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