Fyrstekake
Fyrstekake is a beloved tart, traditional to Norway.
About Fyrstekake
Fyrstekake is a beloved tart, traditional to Norway. The dish is built around cardamom and almond.
🏛️ History & Culture
Fyrstekake, literally “prince’s cake” or “lord’s cake,” is a Norwegian tart whose exact origins are debated. It is commonly linked to the aristocracy or royal court, but no single documented story exists. The cake typically features a buttery shortcrust pastry filled with a rich almond-and-cardamom paste, then topped with a lattice or decorative crust.
Regional variations across Norway are minor, with some families adding vanilla or using a thicker almond filling. The cake holds a special place in Norwegian celebrations, especially at Christmas, weddings, and festive gatherings. Its name and refined ingredients reflect an association with elegance and hospitality, making it a cherished part of the country’s dessert tradition.
🍳 How to make Fyrstekake
AI-assisted, not kitchen-testedFyrstekake (Norwegian Cardamom-Almond Tart)
Fyrstekake is a classic Norwegian tart with a tender cardamom-spiced shortcrust and a rich almond filling, traditionally served with coffee or as part of a holiday table.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Serves
- 8
- Difficulty
- Medium
Recipe ingredients
- 200 g (7 oz / 1¾ cups) plain all-purpose flour
- 100 g (7 tbsp / ½ cup less 1 tsp) cold unsalted butter, cubed
- 50 g (¼ cup) caster sugar
- 2 g (1 tsp) ground cardamom, preferably freshly ground green or white pods
- 1 g (¼ tsp) fine sea salt
- 60 ml (¼ cup) cold water, approx; add gradually
- 150 g (5¼ oz / 1¼ cups) ground almonds (almond meal), blanched for pale filling
- 150 g (¾ cup) granulated sugar
- 120 g (½ cup / 1 stick + 1 tbsp) unsalted butter, softened
- 2 whole (2 large) eggs, room temperature
- 3 g (1½ tsp) ground cardamom
- 15 g (2 tbsp) plain flour
- 5 ml (1 tsp) almond extract, optional but traditional
- 30 g (¼ cup) sliced almonds, for topping
Steps
- 1 Make the pastry: In a large bowl, whisk together the flour, sugar, cardamom and salt. Rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs. Add cold water a tablespoon at a time, mixing gently, just until the dough comes together. Flatten into a disc, wrap in cling film and chill for at least 30 minutes.
- 2 Make the filling: In a stand mixer (or by hand), beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl. Mix in the ground almonds, flour, cardamom and almond extract until you have a smooth, spoonable paste. Set aside.
- 3 Preheat oven to 180°C / 350°F (fan 160°C / 325°F). Roll out two-thirds of the pastry on a lightly floured surface and line a 24 cm / 9½-inch tart tin (about 2.5 cm / 1 inch deep), pressing it into the base and up the sides. Trim the edges flush.
- 4 Spread the almond filling evenly into the shell and smooth the top. Scatter the sliced almonds over the surface.
- 5 Roll out the remaining pastry and cut into strips about 1.5 cm / ½ inch wide. Lay the strips in a lattice or simple crosshatch over the filling, pressing the ends gently into the rim to seal.
- 6 Bake on the middle rack for 35–40 minutes, until the pastry is deep golden and the filling is set: it should feel just firm in the centre and read 85–90°C / 185–194°F on an instant-read thermometer inserted into the almond layer. If the crust browns too quickly, tent loosely with foil.
- 7 Cool the tart fully in the tin on a wire rack — the filling firms up as it cools, so do not slice while warm. Serve at room temperature, traditionally with coffee.
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