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Fyrstekake
Sørlandet · Southern Coast

Fyrstekake

The "prince's cake" — a short pastry shell filled with almond frangipane under a lattice top.

1 hr 20 minModerate
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Cultural Context & History

Rich with almonds and latticed on top, fyrstekake is the elegant end to a coastal coffee table. Dense yet delicate, it keeps for days and only improves with them.

Ingredients

  • 150 g butter, softened714 kcal · 0 g protein · 78.6 g fat · 0 g carbs per 100 g
  • 120 g caster sugar399 kcal · 0 g protein · 0.3 g fat · 99.4 g carbs per 100 g
  • 1 egg513 kcal · 6.4 g protein · 28.8 g fat · 57.7 g carbs per 100 g
  • 250 g plain flour
  • 1 tsp baking powder0 kcal · 0 g protein · 0 g fat · 0 g carbs per 100 g
  • For the filling: 200 g ground almonds, 200 g icing sugar, 3 egg whites, 2 tbsp water261 kcal · 25.6 g protein · 16.8 g fat · 0 g carbs per 100 g
  • 1 egg, beaten, to glaze513 kcal · 6.4 g protein · 28.8 g fat · 57.7 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Pie dish, 24 cmGives the shallow, even shell the almond filling and lattice sit in.
  • Bench scraperLifts and lays the soft lattice strips without tearing.
  • Pastry brushLays the egg glaze evenly for a glossy lattice.

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Step-by-Step Instructions

  1. 1

    Cream the butter and sugar until pale, then work in the egg, followed by the flour and baking powder. Bring together into a smooth dough, wrap, and chill for 30 minutes.

  2. 2

    Roll out two-thirds of the dough and press it into a 24 cm pie dish, lining the base and sides evenly.

  3. 3

    Mix the ground almonds, icing sugar, egg whites and water into a thick paste and spread it level over the pastry.

  4. 4

    Roll the remaining dough, cut it into strips, and lay them over the filling in a lattice. Brush with the beaten egg.

  5. 5

    Bake at 180°C for 35–40 minutes, until the lattice is deep golden and the filling is set.

Chef's Tip

Bake a day ahead if you can — fyrstekake keeps for a week in a tin and the almond filling turns denser and more fragrant overnight.

Chef's Tip

If the dough softens as you work, chill the cut strips for a few minutes; cold pastry lays into a neat lattice far more easily.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Sørlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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