Norwegian Royalty Cake


Fyrstekake (Royalty Cake) (above) is a traditional Norwegian tart. Everybody in Norway is familiar with it since it has been a popular cake for generations.

Baking this cake/tart reminds me the many good and special times I spent in the kitchen chatting with mom enjoying a cup of coffee and having a jolly good times baking cookies and cakes and preparing for the various Norwegian holidays.

Here I would like to share our recipe for fyrstekake, a classic Norwegian tart, rich in flavor of delicious natural almond.

Growing up eating it with my family and friends on special occasions, it remains one of my favorite Norwegian desserts to this day.

My grandma used to send this cake with raspberry filling to me for my birthdays, because she knew it was my favorite dessert. Needless to say, there was great joy in the house when we received my birthday package from grandma. Fyrstekake is easy to package and send in the mail - it will usually arrive without any damage.

This delicious recipe can easily be made into individual tortes using small baking cups such as sandkakeform or other similar baking forms, s.a small individual quiche baking dishes.

Find recipe here:

3/4 cup butter
3/4 cup sugar
1 egg yolk
2 tablespoons milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Blend sugar and butter,
until light cream color.
Mix in egg yolk and milk
Mix flour, salt and baking
powder in separate bowl
and add gradually to batter/dough,
which will have to be kneaded.

Retain 1/3 of the dough for the
lattice to cover the filling. See picture.
Roll out the remaining 2/3's of the dough and place in greased spring form.

Filling Ingredients:
1/2 cup confectioners sugar
1-1/4 cup ground almonds
1/4 teaspoon pure almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 egg lightly beaten
3-4 teaspoons water

Preparation of filling:
Blend above ingredients in a bowl. Spread it over dough in the spring form pan.

Roll out the remaining 1/3 of the dough. Cut into 1/2" strips and create a lattice pattern over the filling. (see picture)

Roll the remaining dough. Using a pastry cutter, cut into strips ½ inch wide. Place in a crisscross fashion, making a lattice design over filling.

Filling Variation #1
(Variation to standard filling above):
Spread raspberry jam generously over the above filling and proceed with the lattice pattern. This my favorite method of making this cake.

Filling Variation #2
Spread cherry pie filling over the standard filling and proceed with lattice pattern.

Bake in the middle of oven at 300-350°F (150-180°C) for about 45 minutes or until light golden.

In Norway, cakes are usually placed on a beautiful serving plate on the coffee table clad with an attractive table cloth and with festive lighted candles.
The guests serve themselves.

To Norwegian Recipes after Fyrstekake

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