The History of Swedish Princess Cake (Prinsesstårta)

Swedish princesses Margaretha, Märtha, and Astrid were born around the turn of the 20th century and attended a home economics school in Stockholm with an instructor named Jenny Åkerström. In 1929, Åkerström published a four-volume cookbook called Princesses Cookbook: Home Cooking and Holiday Food. An updated version published in 1948 included the first known recipe for grön tårta, or “green cake.” Because it was apparently a favorite of the young princesses she once taught, Åkerström’s dessert quickly gained another name — prinsesstårta, meaning “princess cake.” Technically complex, highly aesthetic, and both rich and sweet, the cake soon became popular throughout Sweden. Interestingly, the cake also became extremely popular in San Francisco, as Gold Rush hopefuls who flocked to the area from Sweden and other parts of Scandinavia in the early 20th century also embraced the dessert. (It is still very popular in the area today). The cake’s popularity has increased again in recent years as it has been featured on shows like The Great British Bake Off and on social media. Today, it is also still beloved in its native Sweden, where it plays a key role in the fabric of the national cuisine.