Suksessterte (Norwegian almond “success 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. Suksessterte (Norwegian almond “success 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 75 minutes in a single skillet, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 10 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. Almond base
2. Step 2. ▢
3. Step 3. Preheat oven to 345°F (175°C) and grease cake form (I use a 27 cm spring form) – you can line the bottom with baking paper if you like.
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5. Step 5. Grind almonds in an almond grinder or food processor. I like to keep them a bit coarse.
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7. Step 7. Gently whisk the eggs and sugar together until combined (no longer). Stir in the ground almonds, flour, and baking powder.
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9. Step 9. Pour batter into cake form and bake for about 45 – 50 minutes, monitoring to make sure the top doesn't burn.
10. Step 10. Yellow egg cream
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12. Step 12. Add egg yolks, heavy cream, sugar, and vanilla to a saucepan. Heat over low/medium heat while stirring constantly until the mixture thickens – about 15 minutes. Turn up the heat if the mixture doesn't thicken, but be careful not to boil.
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14. Step 14. Let the mixture cool to room temperature and then add the butter. You can use an electric mixer for a fluffy egg cream.
15. Step 15. Assembly
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17. Step 17. Wait for the cake to cool completely before removing from form and frosting.

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 4-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.