Norwegian Butter Cake

Instructions

1. Prepare the dough
   In a large bowl, cream together the butter and sugar until light and fluffy. Add 1 egg, vanilla extract, and almond extract, mixing until well combined. In a separate bowl, whisk together the flour, ground cardamom, and salt. Gradually add the flour mixture to the butter mixture, stirring until just combined. Divide the dough into two portions: 2/3 for the base and 1/3 for the top. Wrap both portions in plastic wrap and refrigerate for 30 minutes.
2. Make the filling
   In a medium bowl, combine the ground almonds, crumbled almond paste, and 50g of the granulated sugar. Mix well until all ingredients are evenly incorporated and the mixture has a crumbly texture.
3. Assemble the cake
   Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) tart pan or springform pan. Roll out the larger portion of dough and press it into the bottom and up the sides of the prepared pan. Spread the almond filling evenly over the dough base.
4. Create the lattice top
   Roll out the remaining dough and cut into strips. Arrange the strips in a lattice pattern over the filling. Alternatively, you can roll out the dough and use cookie cutters to create decorative shapes to place on top of the filling. Beat the remaining egg and brush it over the top of the dough. Sprinkle with sliced almonds.
5. Bake the cake
   Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set. If the top browns too quickly, cover loosely with aluminum foil. Remove from the oven and allow to cool in the pan for 15 minutes.
6. Serve and enjoy
   Once cooled, carefully remove the cake from the pan and transfer to a serving plate. Dust with powdered sugar just before serving. The cake can be served warm or at room temperature, and pairs wonderfully with coffee or tea.