Fyrstekake (Norwegian Prince Cake)

1. For the crust, beat the sugar, vanilla and butter until light and fluffy, then mix in the egg yolks. Add the flour and baking powder and knead by hand until smooth. Wrap in plastic and chill for at least 30 minutes.
2. For the almond filling, grind the almonds and sugar together in a food processor to the texture you like, then stir in the butter, egg and the brandy and/or almond extract.
3. Line the base of your cake tin with baking paper and grease the sides. Heat the oven to 350°F (175°C).
4. Cut ⅔ of the crust dough into slices and press it into the tin, covering the base and bringing the dough 2 to 3cm up the sides, pressing until even.
5. Spoon the almond filling onto the crust and spread it evenly.
6. Roll out the rest of the dough, cut it into long strips, and lay them across the cake in a grid; if any break, just press them back together.
7. Gently brush the dough with egg wash.
8. Bake for about 45 minutes, until the top is golden brown and the almond filling beneath is still soft.

Tips from the ZestyPlate Kitchen

• Chill the dough properly before pressing it in; it is rich and soft, and far easier to handle when cold.
• Grind the almonds to suit yourself: coarser for a rustic bite, finer for a smoother filling.
• A little brandy or almond extract rounds out the fragrance of the filling.
• Watch the timing so the lattice goes golden while the almond layer beneath stays soft.