BOTERKOEK (DUTCH BUTTER CAKE)
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
Provided by COOKS2MUCH
Categories World Cuisine Recipes European Dutch
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
- In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
- Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g
OMA'S BOTERKOEK (DUTCH BUTTERCAKE)
This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :)
Provided by Debra1113
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, mix together butter, sugar and almond extract.
- Add beaten egg except for 1 teaspoon.
- Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
- Put dough in greased 9 inch pie plate.
- Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
- Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
- Bake at 350°F for 25-30 minutes or until done (firm to the touch).
- This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!
Nutrition Facts : Calories 219.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 42.6, Sodium 111.7, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.2
DUTCH ALMOND BOTERKOEK
This is a Dutch almond buttercake bar cookie that keeps well.
Provided by Sandra Bennett
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
- Cream together the brown sugar and the butter or margarine. Add the almond extract.
- Sift and add flour to the creamed sugar mixture. Mix well.
- Separate the egg, and add the egg yolk to the dough. Mix again.
- Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
- Bake for about 20 minutes. When cool, cut into bars.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 39.3 g, Cholesterol 56.2 mg, Fat 18.3 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 122.1 mg, Sugar 22.5 g
DUTCH BUTTER CAKE (BOTERKOEK)
Dutch butter cake (boterkoek) is a traditional moist, flat cake with crispy edges. Butter cake (boterkoek) is a delicious Dutch treat to indulge in.
Provided by Rachel (Cakies)
Categories Cakes & Pies
Yield 16 pieces
Number Of Ingredients 8
Steps:
- Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Till the sugar is just incorporated.
- When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.
- Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don't knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
- Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
- Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don't have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
- Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.
- Take a fork and run the back of the fork on the dough to create a pattern. Use the remaining egg to brush the top of the butter cake.
- Bake in the oven for 20-25 minutes, till golden.
- Leave to cool completely. To serve, cut small triangle pieces or little cubes.
Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Fat 13 g, SaturatedFat 8 g, UnsaturatedFat 4 g, Carbohydrate 28 g, Sugar 17 g, Fiber 0.4 g, Protein 2 g, Cholesterol 45 mg, Sodium 15 mg
DUTCH ALMOND COOKIES
This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
BOTERKOEK
Boterkoek means "butter cake" in Dutch, and all that that implies. A rich, buttery treat that is not really a cake, but is not quite a cookie either.
Provided by Eileen Gray
Categories Cookies & Bar Cookies
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar and salt. Toss in the butter and use your fingers or the mixer paddle to work the butter into the flour until there are no large lumps of butter.
- Remove 1 tablespoon of the whisked egg and set it aside. Add the rest of the egg to the dough and mix just until it comes together.
- Press the dough into the prepared pan. Smooth until the top is level and flat.
- Brush the reserved egg onto the top of the dough. Use a fork to create a lattice pattern on top of the dough.
- Bake until the edges and top of the cake are golden brown, about 20-25 minutes.
- Cool completely in the pan. Cut into 16 wedges to serve.
DUTCH ALMOND CAKE
Steps:
- Cream butter and sugar together, till light and fluffy.
- Beat eggs and add 3/4 of them to the mix. Reserve the rest till the end of prep.
- Add the almond extract
- Mix together the flour, cinnamon and baking powder.
- Blend with the mix, then knead until the dough holds together like a ball, (no longer crumbly)
- press into an 8x8 pan - or a heart-shaped pan!
- Decorate with the whole almonds, and then use the rest of the egg by adding a tsp. of water and then brushing the mixture on top of the cake. This will give it a nice shine.
- Bake at 350F for 50 - 60 minutes, until a tester in the center comes out dry.
CHOCOLATE AND ALMOND TIGER CAKE
This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
- Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
- Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
- If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.
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Estimated Reading Time 7 mins
- Creamy Advocaat Liqueur. This drink is often called ''advocaat of the devil'' because once you start nipping at this sweet nectar, you cannot resist the temptation to have more of these traditional Dutch recipes.
- Hachee Stew. You know it’s a Dutch dish when it has potatoes, meat, and vegetable (we call it AVG: aardappel, vlees, groente). Here’s another example: Hachee.
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- Dutch Baby. A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff is a large American popover. A Dutch baby pancake is similar to a large Yorkshire pudding.
- Traditional Dutch Recipes for Apple Pie (Appeltaart) In the United States the title of "Dutch apple pie" refers to the single-crust style of apple pie topped with a streusel topping.
- Dutch Musterdsoep or Zaanse Mosterdsoep. This is a typical regional recipe from the middle of the province of Noord-Holland, the Zaanstreek in the Netherlands.
- Stamppot. Dutch comfort food. And you can’t get much more comforting than stamppot: potatoes roughly mashed with pretty much whatever you like (although purists would probably beg to differ!)
- Asparagus with Vegan Hollandaise Sauce. Aaah asparagus, a true sign of springtime. In the Netherlands, the white ones are the most common. They are cultivated primarily in the south of the country, where you often can buy them directly from the farmer.
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