Fyrstekake — Norway's 'prince cake' of buttery shortcrust filled with soft almond paste and topped with a lattice. A classic, comforting Scandinavian bake.
Fyrstekake, or Norwegian Prince Cake, is a beloved almond tart with a tender, buttery shortcrust base and a rich, fragrant almond filling, finished with a classic lattice top. It's a teatime favourite across Norway, not too sweet and wonderfully almondy. With its pretty cross-hatch crust, it looks as good as it tastes.
Prep 30 min
Cook 45 min
Total 75 min
Medium
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2/3 Cup Butter
- 4 Egg Yolks
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1 1/2 cups Almonds
- 3/4 cup Brown Sugar
- 2 tbsp Melted Butter
- 2 tablespoons Brandy
- 5 drops Almond Extract
- 1 Egg
Video
Preparation
- For the crust, mix the sugar, vanilla and butter until light and fluffy, then mix in the egg yolks. Add the flour and baking powder and knead with your hands until smooth. Wrap in plastic and chill for at least 30 minutes.
- For the almond filling, run the almonds and sugar together in a food processor until finely ground (as coarse or fine as you like), then stir in the butter, egg and brandy and/or almond extract.
- Line the bottom of your cake form with baking paper and grease the sides. Preheat the oven to 350°F (175°C).
- Cut ⅔ of the crust dough into slices and press into the form, covering the base and bringing the dough 2–3cm up the sides, pressing until even.
- Scoop the almond filling on top of the crust and spread evenly.
- Roll out the rest of the dough, slice into long strips, and lay them across the cake in a grid — if any break, just press them back together.
- Gently brush the dough with egg wash.
- Bake for about 45 minutes — the top should be golden brown while the almond filling stays soft.
Tips from the ZestyPlate Kitchen
- Chill the dough well before pressing it in — it's rich and soft, and cold dough is far easier to handle.
- Grind the almonds to your preferred texture; coarser gives a rustic bite, finer a smoother filling.
- A splash of brandy or almond extract deepens the filling's fragrance.
- Don't overbake — the lattice should be golden while the almond filling stays soft underneath.
Frequently Asked Questions
Don't worry — the dough is forgiving. Just press the pieces back together; once baked, the patches won't show.
Yes — fyrstekake keeps well for several days in an airtight tin and the flavour develops. It's a great make-ahead bake.
Yes — some versions use a marzipan-based filling. This ground-almond version is the traditional homemade approach and easy to make.
It's a soft, rich dough. Keep it well chilled, roll between sheets of parchment, and work quickly so it doesn't warm up.
