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+ servings
butter cake slices and coffee

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.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 slices
Alter quantities (metric only) 8 slices

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
  • 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.
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