This simple but delicious cake is a speciality of the north of Germany and some areas of the Netherlands. The basis is a sweetened yeast dough, with a cinnamon, butter and almond topping.

• 50g unsaltened butter
• 230ml lukewarm milk
• 500g plain flour
• 1 level tbs dry yeast
• a pinch of salt
• grated peel of one lemon

Melt the butter in some of the milk over a low heat. Sieve the flour into a bowl. Form a little indent in the top in which you mix the yeast with some of the sugar and warmed milk until dissolved. Then add the remaining ingredients and knead into a soft dough. Cover and leave to raise for 1 hour in a warm place.

Grease a baking tray with butter or line with baking parchment. Roll out the dough on some flour, then put it into the baking tray. Use a fork to make holes across the dough, then cover and leave to rise for another 30 minutes.

• 150g soft butter
• 100g caster sugar
• 1 level tsp cinnamon
• 100g flaked almonds

Heat the oven to In a bowl, mix the butter with the sugar and cinnamon until you have an even creamy mix. Spread evenly on the dough and sprinkle the almond flakes on top. Bake for 30 minutes on the middle shelf.