a cake disaster … turning into a delicious butter-sugar-almond affair

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I stumbled across the idea for this recipe in Mimi Thorissons’s cookbook. It sounded nice & delicious & I thought it would be fine w/ my espressos (you know that I’m addicted to espresso!).

So for my next shopping I made a mental note to buy an organic lemon as well as dry yeast … & some almond flakes. The rest would be waiting in my fridge resp. pantry.



Originally the cake should be kneaded & rolled out, then folded in like a galette w/ a filling on top of sugar & butter. The mess would end up on a baking tray & endure an oven session. It reminded me of classic “Butterkuchen” which is also baked on a baking tray.


For the record:
I rather seldom bake cakes filling a whole huge baking tray. It’s too much for my better half & me even if there are guests. This cake seems more appropriate because it was meant to be a round affair of about 25 cm ∅.


So let’s start … I thought.

Unfortunately my mix of flour & sugar & eggs & water (for the yeast) turned out to be very smooth & lazy – far too soft & runny for any attempts to kneading & rolling out. So what to do?

It wasn’t possible to use a baking tray … so I’d need a baking tin – I immediately thought of my tart form. So I filled the runny mess into my tart form … but let’s start now!

What do we need?



For the cake:

  • flour
  • butter
  • eggs
  • sugar
  • an organic lemon (only the zest!)

… & dry yeast dissolved in lukewarm water.

Later on for the filling resp. the top:

  • sugar
  • butter
  • almond flakes.


At 1st we grate the lemon zest.

For the cake we mix eggs, butter, sugar & lemon zest w/ a handheld electric mixer. The dry yeast is dissolved in lukewarm water. We add flour & yeast mess – incorporating it w/ a spoon. Then we cover the mess w/ a dishcloth & let it rest for about 90-120 min.


For the record:
I start my oven for 50-60° C for some minutes … Then it’s warm enough for the yeast mess.


In the meantime you may do whatever – go shopping, mow the lawn, do a manicure, read the latest news from the stock market … watch Netflix …



After the chilling session the cake should have doubled its volume. Alas! It’s still too runny for any kneading or rolling out w/ a rolling pin.

So start preheating the oven to 200° C w/ fan.

Then butter your tart form & pour the cake mess into the tart form. It’ll will spread out evenly by itself.

Cut the cold butter in cubes resp. lumps & distribute over the cake mess. Add the sugar.



Finally add the almond flakes.

The tart form marches into the preheated oven. It’ll take 15-20 min. Watch out … The cake should not get burnt!



… & this is the result:

I think it’s the same as in the cookbook disregarding that it isn’t shaped like a galette, but like a flat round cake.

It smells delicious & it’s soft & crumbly … perfect!





a cake disaster ... turning into a delicious butter-sugar-almond affair
Prep Time2 hours 30 minutes
Cook Time20 minutes
Servings: 12 pieces
for the cake:
  • 160 g all-purpose flour
  • a pinch of salt
  • 2 tsp dry yeast
  • 80 ml lukewarm water
  • 120 g butter (room temperature)
  • 2 small eggs (room temperature)
  • 25 g sugar
  • zest of an organic lemon
for the topping:
  • 60 g butter
  • 75 g sugar
  • 20 g almond flakes
  • handheld electric mixer
  • tart form (26 cm)
how to:
  • Grate the zest of an organic lemon.
  • Dissolve the dry yeast in the lukewarm water.
  • Whisk together the butter, the sugar, the eggs, the lemon zest & a pinch of salt w/ your handheld electric mixer until smooth.
  • Fold in the flour & the yeast mix. You'll get a rather soft & runny mess.
  • Let the mess rise in a warm place covered w/ a dishcloth for about 90-120 min. The mess will double its volume.
  • Preheat the oven to 200° C w/ fan.
  • Dump the mess in a buttered tart form.
  • Add some bits of butter all over the mess. Sprinkle w/ the sugar & the almond flakes.
  • Let it bake in the preheated oven for about 15-20 min.
  • Serve in the tart form.
Prep Time: including the period of waiting for the yeast mess to develop ...
You may store the cake on your kitchen counter for about 2-3 days (covered).


(information on equipment)



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keep it simple. be flexible. always.