Fyrstekake – Norwegian Prince Cake

Why this dinner works

Most weeknight one-pot dinners ask you to choose between two evils: a five-ingredient bowl that tastes like the inside of a saucepan, or a recipe so layered it eats your entire evening. Fyrstekake – Norwegian Prince Cake sits comfortably in the middle. It draws on Norway traditions where building flavor in stages — aromatics, then spice, then the slow swell of liquid into starch — is just how dinner gets made on a regular Tuesday.

The whole thing comes together in about 78 minutes in a single skillet, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 13 ingredients listed below, but in the notes after the recipe you'll find the small swaps and shortcuts that make this dish forgiving when your fridge is half-empty.

Method

1. Step 1. Crust
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3. Step 3. 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.
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5. Step 5. Pack the dough in plastic wrap and chill in refrigerator for at least 30 minutes.
6. Step 6. Almond filling
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8. Step 8. 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).
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10. Step 10. Stir in the butter, egg, cognac and/or almond extract (if using).
11. Step 11. Assembly
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13. Step 13. Line the bottom of your cake form with baking paper and grease the sides of the form.
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15. Step 15. Preheat oven to 350°F (175°C).
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17. Step 17. 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.
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19. Step 19. Scoop the almond filling on top of the crust, spreading it evenly across the cake form.
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21. Step 21. 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.
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23. Step 23. Gently brush the dough with egg wash.
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25. Step 25. Bake for about 45 minutes. The top of the cake should be golden brown while the almond filling will remain soft.

Cook's notes

One pan, fewer dishes. Use the widest, heaviest skillet you own with a tight-fitting lid. The wider base means faster browning at the start; the lid traps the gentle steam that finishes the dish without scorching the bottom.

Salt as you go. Season the aromatics, season the protein, season the liquid before it reduces. By the time you taste at the end, the only adjustment is usually acid — a squeeze of lemon, a splash of vinegar, a final crack of pepper.

Make it ahead. Like most one-pot dinners with norway roots, the leftovers are arguably better the next day. Cool quickly, refrigerate within two hours, and reheat gently with a splash of water or stock to loosen things back up.

Pairings & serving

This one feels best in a 6-bowl spread with a sharp green salad and something cold to drink. If you want to stretch it for unexpected company, double the liquid and a single starchy ingredient — rice, pasta, potatoes, depending on the recipe — and the whole pan grows without much extra work.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.