Fyrstekake: Norwegian Prince’s Cake (Almond Tart)

We’re excited to share today’s recipe — our first Norwegian entry! This classic almond and butter tart, called fyrstekake (Prince’s Cake), brings together delicate almond flavor, vanilla, a hint of rum, and a tender, flaky pastry. The combination creates a rich, moist filling encased in buttery dough with an attractive lattice top. It’s straightforward to prepare and makes a memorable dessert for gatherings or a special treat at home.

The dough resembles the short pastry used for many Scandinavian tarts and is forgiving if handled with care. Keep the butter cold and avoid overworking the dough so it remains flaky. The filling is a simple blend of almond flour, powdered sugar, egg whites, almond extract, and a splash of rum for depth — the result is a spreadable, slightly pourable paste that bakes up moist and fragrant.

The most time-consuming part is forming the lattice top, but it’s easier than it looks. Follow the step-by-step instructions below and don’t worry if your first lattice isn’t perfect — it will still taste wonderful.

Fyrstekake (Norwegian Prince’s Cake)

Ingredients

DOUGH

• 300 grams (2 1/2 cups) all-purpose flour
• 50 grams (1/2 cup) powdered sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 200 grams (14 tbsp) unsalted butter, cold
• 3 large egg yolks (save whites for the filling)
• 1/2 tsp vanilla extract
• 1 tbsp very cold or ice water

FILLING

• 300 grams (about 3 cups) almond flour
• 300 grams (about 2 and 2/3 cups) powdered sugar
• 4.5 egg whites (from large eggs)
• 1 tsp almond extract
• 2 tbsp rum (optional, but recommended)
• 1 egg for egg wash

Instructions

1. Make the dough: Combine the flour, powdered sugar, baking powder, and salt in a food processor and pulse to blend. If you don’t have a processor, whisk the dry ingredients together in a large bowl until evenly mixed.

2. Add the cold butter, cut into small pieces, and pulse until the mixture resembles coarse sand. By hand, work the butter into the flour with your fingertips until you reach the same sandy texture.

3. Stir in the egg yolks, vanilla, and ice water and pulse just until the dough begins to come together. If mixing by hand, combine gently and press into a ball. Wrap the dough and chill in the refrigerator for at least 30 minutes.

4. Prepare the filling: In a bowl, mix the almond flour, powdered sugar, egg whites, almond extract, and rum until you have a smooth paste that is spreadable but not overly thick. It should be pourable enough to smooth into the tart shell.

5. Preheat the oven to 180°C (355°F). Grease a pie or tart pan (we used a 10-inch round pan). Lining the bottom with parchment is optional but can help with removal.

6. Roll out about two-thirds of the chilled dough into a circle large enough to line the pan and form the sides. Use plenty of flour on the work surface to prevent sticking. Gently fit the dough into the pan and repair any tears.

7. Pour the almond filling into the prepared shell and spread it evenly.

8. Roll out the remaining dough into a rectangle and cut into at least 10 equal strips for the lattice top. Lay half the strips horizontally across the filling. Fold back alternating strips so you can weave the vertical strips in an over-under pattern. Continue alternating which strips are lifted to create a classic lattice. Trim and tuck the edges neatly.

   

9. Brush the lattice with the beaten egg for a glossy, golden finish.

10. Bake for 40–45 minutes, or until the top is golden brown and the filling is set. Allow to cool slightly before slicing and serving. Dust with powdered sugar if desired.