Fyrstekake

Fyrstekake (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. 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. 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. 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. 4 Spread the almond filling evenly into the shell and smooth the top. Scatter the sliced almonds over the surface.
5. 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. 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. 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.