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Norwegian Prince’s Cake (Fyrstekake): A Royal Treat

I remember my first taste of Fyrstekake like it was yesterday. It was at a small, family-run bakery nestled in a quiet corner of Bergen, Norway. The aroma of almonds and butter filled the air, drawing me in like a moth to a flame. One bite of the delicate, almond-filled cake, with its characteristic lattice crust, and I was hooked. It was more than just a pastry; it was a taste of Norwegian heritage, a connection to generations of bakers who had perfected this royal delight. From then on, Fyrstekake held a special place in my heart and on my baking repertoire.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 25-30 minutes
Total Time: 50-55 minutes
Servings: 8-10
Yield: 1 9-inch cake
Dietary Type: Not Gluten-Free

Ingredients

For the Crust:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1/2 cup butter, plus 1 tablespoon butter, firm but not hard
1 egg

For the Filling:

1 cup unblanched almonds
1 cup powdered sugar
2 egg whites

Equipment Needed

Mixing bowl
Food processor (optional)
Pastry blender (optional)
9-inch cake pan
Rolling pin
Floured board

Instructions

In a mixing bowl, or in the food processor fitted with the steel blade, combine the flour, baking powder, and sugar.
Slice the butter and add to the flour mixture.
Cut in the butter using a pastry blender or pulse in the food processor until the mixture resembles coarse crumbs. Be careful not to over-process. You want small chunks of butter remaining for flakiness.
Beat in the egg and mix until a dough forms. Don’t overmix; just combine until a ball forms.
Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing the dough from shrinking during baking.
While the dough is chilling, prepare the filling. Pulverize the almonds in the food processor with the steel blade in place, or put them through a food chopper fitted with a fine blade. You want a fine almond meal texture.
Blend in the powdered sugar and egg whites until the mixture forms a firm dough. The mixture should be slightly sticky but hold its shape.
Wrap the almond filling and chill in the refrigerator for at least 30 minutes. This will make it easier to spread.
Once the dough has chilled, press 2/3 of the dough into a 9-inch ungreased cake pan. Cover the bottom and build up the sides of the pan to about 1 inch. Ensure an even thickness of the dough for even baking.
Spread the almond mixture evenly over the dough in the pan.
On a floured board, roll the remaining dough out to 1/8 inch thickness.
Cut the rolled dough into 1/2 inch strips using a pizza cutter or knife.
Crisscross the strips over the filling, fastening them to the edges of the cake. Don’t worry if the strips break; they will bake together. The lattice pattern adds a classic visual appeal.
If you have any dough scraps, roll them into a thin strip and fasten it around the top edge of the cake. This provides a decorative border.
Preheat the oven to 375°F (190°C).
Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set. Keep an eye on the cake; baking times can vary depending on your oven.
Cool the cake completely in the pan on a wire rack before cutting it into thin wedges to serve. Cooling completely will allow the filling to set properly.

Expert Tips & Tricks

Almond Flour Alternative: For a slightly different texture, consider using store-bought almond flour. However, grinding your own unblanched almonds provides a richer flavor.
Egg Whites: Make sure your egg whites are at room temperature before whipping them into the almond mixture. They will incorporate more easily.
Dough Consistency: If the dough is too dry, add a teaspoon of cold water at a time until it comes together. If it’s too sticky, add a tablespoon of flour.
Preventing a Soggy Crust: Blind baking the crust for 10 minutes before adding the filling can help prevent a soggy bottom.
Baking Sheet: Place the cake pan on a baking sheet to catch any drips during baking.

Serving & Storage Suggestions

Fyrstekake is best served at room temperature, cut into thin wedges. It pairs perfectly with a cup of coffee or tea. The cake can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bring to room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	423 kcal	21%
Total Fat	23g	35%
Saturated Fat	9g	45%
Cholesterol	61mg	20%
Sodium	219mg	9%
Total Carbohydrate	49g	16%
Dietary Fiber	3g	12%
Sugars	28g	56%
Protein	8g	16%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Fyrstekake: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binding agent like xanthan gum to help the dough hold together.
Citrus Zest: Add the zest of one lemon or orange to the almond filling for a bright, citrusy twist.
Spiced Fyrstekake: Incorporate a pinch of ground cardamom or cinnamon into both the crust and the filling for a warm, spiced flavor.
Nut Variations: Try using a mix of almonds and hazelnuts or walnuts for a unique flavor profile.
Vegan Fyrstekake: Substitute the butter with a vegan butter alternative, the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water), and the egg whites with aquafaba (the liquid from a can of chickpeas).

FAQs (Frequently Asked Questions)

Q: Why is my crust shrinking during baking?
A: Shrinking crust is usually caused by gluten development. Chilling the dough relaxes the gluten and prevents shrinking. Make sure to chill the dough for at least 30 minutes.

Q: Can I use blanched almonds instead of unblanched?
A: While you can use blanched almonds, unblanched almonds provide a richer, more intense almond flavor.

Q: How do I prevent the lattice strips from breaking when rolling them out?
A: Make sure your dough is well-chilled and work quickly. Dust the board with flour generously and avoid over-rolling the dough.

Q: How do I know when the cake is done?
A: The cake is done when the crust is golden brown and the filling is set. A toothpick inserted into the center of the filling should come out clean, though it may have some moist almond residue.

Q: Can I freeze the Fyrstekake?
A: Yes, Fyrstekake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in an airtight freezer-safe container. It can be frozen for up to 2 months.

Final Thoughts

Fyrstekake, Norwegian Prince’s Cake, is more than just a recipe; it’s a taste of tradition and a celebration of simple, high-quality ingredients. I encourage you to give this royal treat a try and share your own memories and experiences with it. Whether you’re an experienced baker or just starting, this cake is sure to impress. Don’t hesitate to experiment with variations to make it your own. And if you happen to have any leftover Fyrstekake (though I doubt you will!), pair it with a scoop of vanilla ice cream or a glass of sweet dessert wine for a truly decadent experience. Happy baking!

Norwegian Prince’s Cake Fyrstekake Recipe