Dutch Butter Cake With Apricot Twist Boterkoek Recipes

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BOTERKOEK (DUTCH BUTTER CAKE)



Boterkoek (Dutch Butter Cake) image

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

1 cup butter, softened
1 ½ cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
16 almond halves

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

BOTERKOEK



Boterkoek image

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

2 cups (10 oz, 280g) all purpose flour
1 cup (8 oz, 224g) superfine sugar (see note)
1/4 teaspoon table salt
2 sticks (8 oz, 224g) unsalted butter, room temperature
1 egg, whisked

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.

OMA'S BOTERKOEK (DUTCH BUTTERCAKE)



Oma's Boterkoek (Dutch Buttercake) image

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

2/3 cup margarine or 2/3 cup half-and-half
1 cup sugar
1 1/2 teaspoons almond extract
1 egg, beaten (reserve 1 tsp)
1 1/2 cups flour
1/2 teaspoon baking powder
sliced almonds, for garnish (optional)

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 BUTTER CAKE (BOTERKOEK)



Dutch Butter Cake (Boterkoek) image

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

1 cup butter (250 grams)
1 cup sugar (250 grams - preferably caster sugar (a fine sugar))
1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
1 teaspoon lemon zest
pinch of salt
1 egg
2 cups all-purpose flour (250 grams)
butter cake pan (9 inch / 24 cm - or brownie pan / spring form pan)

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 BUTTER CAKE WITH APRICOT TWIST (BOTERKOEK)



Dutch butter cake with apricot twist (Boterkoek) image

Dutch butter cake with apricot,almonds and ginger syrup filling. Butter cake is a very old dutch recipe, this is a modern variation !

Provided by Bollie

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

250 g flour
175 g caster sugar
1 pinch salt
225 g chilled butter
100 g soaked dried apricots
50 g flaked almonds
2 tablespoons ginger syrup
1 tablespoon milk

Steps:

  • Preheat oven to 200 degrees celcius (400F).
  • Mix flour, sugar and salt.
  • Cut the butter into pieces and mix into the flour.
  • Knead the butter and the flour together with one hand until you have a firm dough ball.
  • Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
  • Press half the dough into a 24cm/10 in round pie dish.
  • Spread the apricot mixture over the top.
  • Roll out the other half on a lightly floured work surface until it is the same size as the dish.
  • Place over apricot filling, firmly pressing the pastry edges together.
  • Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
  • Brush with milk.
  • Bake the butter cake in the oven for 15-20 minutes until golden brown.
  • Allow to cool and just before serving slice cake into wedges.

Nutrition Facts : Calories 378, Fat 21.5, SaturatedFat 11.8, Cholesterol 48.3, Sodium 165.8, Carbohydrate 44, Fiber 2.1, Sugar 23.2, Protein 4.4

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