Omas Boterkoek Dutch Buttercake Recipes

BOTERKOEK (DUTCH BUTTER CAKE)

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.

DUTCH BUTTER CAKE (BOTERKOEK)

Steps:

• Preheat oven to 350. Cream butter, sugar and almond flavoring until fluffy. Add beaten egg, reserving 1 teaspoons.
• Add flour, salt and baking powder. Mix until combined in a solid dough.
• Press into parchment-lined 9-inch round baking dish.
• Brush with remaining egg. Score crosswise in two directions, (making diamond shapes), with a fork.
• Bake at 350 for about 30 minutes until top is golden.
• Allow to cool before removing and cutting into 12 portions.

BOTERKOEK (DUTCH BUTTER CAKE)

Steps:

• Butter a 8" springform pan.
• Pre-heat the oven to 350 degrees F.
• Sift flour and sugar in a bowl.
• Add butter, salt, and vanilla.
• Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
• Don't work too much.
• It needs to stay cold.
• (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
• Brush the top with the egg.
• Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
• Cool in the pan, release the spring, and remove cake.
• Serve in thin slices- it is rich!