This recipe was given to me by my Aunt in Norway. Mia's cake was declared by Rob to be "The best cake I have ever eaten!" My attempt to make it has been ok, but it may take a few attempts to be as good as Mia's. However, this truly is a most delicious cake. This cake is not light and fluffy, but rather dense. This is due to the number of eggs and lack of flour. 


250g crushed almonds or 125g almonds/125g hazelnuts (I prefer this combination).

2 teaspoons baking powder

1 flat dessert spoon of plain flour

5 egg yolks

4 egg whites

250g icing sugar


Grease and flour a round cake tin.

Whisk the egg yolks, adding the icing sugar.

Mix the nuts with the baking powder and flour.

Whisk the egg whites until stiff - use an electric beater - much quicker!

Mix all the ingredients together, carefully but thoroughly. Do not do this with too much force.

Pour into the cake tin and cook at 160c for 45-50mins. Mia and I use a fan forced oven for this. If you don't have one, raise the temp slightly and cook for a little longer. 

Once cooked, allow to cool slightly, then remove from the pan and allow to cool completely on a wire rack before adding the cream on top.

Cream for the top


1 pot of whipping cream

Icing sugar to sweeten the cream - approx. 2 teaspoons

Melted milk chocolate - about 75g (more or less depending on preference - doesn't make much difference)


Melt the chocolate with a small amount of cream - either over a pot of boiling water, or carefully in the microwave. Allow to cool down slightly.

Add the icing sugar to the cream and whip until stiff.

Mix in the cooled chocolate and mix to form chocolate cream.

Cover the top and sides of the cooled cake, cut and eat. 

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