Dutch butter cake (Boterkoek)
A traditional Dutch recipe, this Dutch butter cake is melt in the mouth sweet almond goodness, boasting the chewiness of a cookie interior.
Servings: 8 slices
Calories:
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Alter quantities (metric only) 8 slices
Here's what you'll need...
Ingredients you'll need...
- 150 g unsalted butter softened
- 200 g golden caster sugar
- 2 large eggs beaten - keep separate as one is for the glaze
- 150 g plain flour
- ½ teaspoon baking powder
- 50 g ground almonds
- 1½ teaspoon almond extract
- 1 teaspoon vanilla extract
- handful of flaked almonds
Here's what we do...
- Heat your oven to 180°C/160°C fan/Gas mark 4
- Grease your cake tin and line the base with greaseproof paper.
- Cream together your butter and sugar, until light and fluffy and pale in colour.
- Sift together your flour and baking powder and set aside.
- Add your beaten egg and two tablespoons of the sifted flour and baking powder to the butter and sugar mix and beat together on a medium setting until combined.
- Add in all of the rest of your ingredients and beat on medium setting until just combined, The mixture will be quite stiff.
- Add the mixture to your tin and smooth out, with the back of a spoon.
- Place a piece of clingfilm on top and smooth the batter out underneath, this gives an even finish.
- Brush over your egg wash, you may not need all of it.
- Sprinkle over your flaked almonds.
- Bake in the centre of your oven for 25-30 minutes or until a skewer inserted in the centre comes out clean.
- Leave to cool in the tin, the butter cake is quite thin and will break if you take if out before it has set.