Moist almond cakelets rolled in aromatic crushed cardamom seeds and sugar.
This small independent bakery located in a church square in Stockholm is filled with all sort of delicious-looking treats. These little cakelets caught my eye immediately because I love cardamom.
When I bit into my tiny cake I was literally speechless at how good it was. It was made with almond meal, which made it both incredibly moist and dense at the same time. The prominent almond taste was accompanied by the strong flavour of vanilla and egg, reminiscent of custard, with the overriding taste of the fresh-crushed cardamom seeds making it fragrant and slightly spicy.
It was such a deliriously good combination that I immediately ran back inside and bought 6 more cakelets to share with my family. The guy behind the counter told me that they were an original concoction dreamed up by the baker, who had named them Mummas (an abbreviation of the word cardamom in Swedish).
Grillska Husets Brödbod is located on Gamla Stan, the old town on Stadsholmen which is the island in the center of Stockholm.
HotDish 
That looks very tasty HD 😀 xox
Thank you Ralph – they are very tasty!
wow–what a fun find! Thanks for sharing 🙂 Always glad to see one of your posts pop up as it’s fun to see what you’ve shared.
Thanks Liz! I’ve been trying to figure out exactly what was in these cakes so I can make them at home. I can’t stop thinking about them!
So, it seems that I share my name with a little cake.
If I’m in Stockholm, I’ll have to make a plan to stop by Grillska Husets Brödbod to taste a Mumma.
That is pretty funny. It’s a delicious dessert! 🙂
I found these too, first gluten free cake of my holiday! Yum-me! Just want the recipe now!!
Let me know if you figure it out! I searched for similar recipes soon after but didn’t find anything that sounded similar, and now it’s been a while since I tasted it. I still remember how amazing they were, though!
I found these too! Also reveling in their gluten free-ness…. Yummy 🙂
So glad to hear you found this spot too! Good point about it being g/f. 🙂