Fyrstekake

Name: Fyrstekake
Total time: 75 min
Yield: 8 servings
Cuisine: Norway
Ingredients: 150g caster sugar; 1 tsp vanilla extract; 180g unsalted butter, softened; 7 large eggs (divided: 4 yolks, 2 whole, 1 for wash); 250g plain flour; 1 tsp baking powder; 200g blanched almonds; 150g light brown sugar; 2 tbsp brandy; 5 drops almond extract

A regal Norwegian tart layered with sweet spiced almond filling inside a rich butter crust.

75 min serves 8 Hard Watch

Ingredients

150g caster sugar1kg

1 tsp vanilla extract38ml

180g unsalted butter, softened250g

7 large eggs (divided: 4 yolks, 2 whole, 1 for wash)10 pack

250g plain flour1.5kg

1 tsp baking powder170g

200g blanched almonds200g

150g light brown sugar500g

2 tbsp brandy200ml

5 drops almond extract38ml

Method

Crust
▢
Mix together sugar, vanilla and butter until light and fluffy. Mix in the egg yolks. Add in the flour and baking powder and knead with hands until the dough is smooth.
▢
Pack the dough in plastic wrap and chill in refrigerator for at least 30 minutes.
Almond filling
▢
Run the almonds and sugar together in a food processor until the almonds are finely ground (you can decide for yourself how coarse or fine you want them).
▢
Stir in the butter, egg, cognac and/or almond extract (if using).
Assembly
▢
Line the bottom of your cake form with baking paper and grease the sides of the form.
▢
Preheat oven to 350°F (175°C).
▢
Cut 2/3 of the crust dough into slices and press down into the cake form. Cover the bottom of the cake form with the dough and bring the dough 2-3 cm (1 inch) up the sides of the form, pressing until even.
▢
Scoop the almond filling on top of the crust, spreading it evenly across the cake form.
▢
Roll out of the rest of the dough and slice into long strips. Lay the strips of dough across the cake in a grid. Don't worry of the strips break – simply press them back together on the cake.
▢
Gently brush the dough with egg wash.
▢
Bake for about 45 minutes. The top of the cake should be golden brown while the almond filling will remain soft.

Cost to cook

serves 8 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £17.09 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£40.02 est. · serves 8

Method

Crust

▢

Mix together sugar, vanilla and butter until light and fluffy. Mix in the egg yolks. Add in the flour and baking powder and knead with hands until the dough is smooth.

▢

Pack the dough in plastic wrap and chill in refrigerator for at least 30 minutes.

Almond filling

▢

Run the almonds and sugar together in a food processor until the almonds are finely ground (you can decide for yourself how coarse or fine you want them).

▢

Stir in the butter, egg, cognac and/or almond extract (if using).

Assembly

▢

Line the bottom of your cake form with baking paper and grease the sides of the form.

▢

Preheat oven to 350°F (175°C).

▢

Cut 2/3 of the crust dough into slices and press down into the cake form. Cover the bottom of the cake form with the dough and bring the dough 2-3 cm (1 inch) up the sides of the form, pressing until even.

▢

Scoop the almond filling on top of the crust, spreading it evenly across the cake form.

▢

Roll out of the rest of the dough and slice into long strips. Lay the strips of dough across the cake in a grid. Don't worry of the strips break – simply press them back together on the cake.

▢

Gently brush the dough with egg wash.

▢

Bake for about 45 minutes. The top of the cake should be golden brown while the almond filling will remain soft.