Dutch Butter Cake
This popular Dutch Butter Cake (Boterkoek) is a rich and buttery flat cake often served with a cup of coffee in Holland. The texture is a cross between a cake, a shortcrust pastry and a shortbread cookie. Mixing the ingredients is a breeze in less than 10 minutes with brushing of beaten egg yolk on top.
Ingredients
- 220 g soft butter - at room temperature
- 140 g caster sugar
- 1/2 tsp almond flavor - or vanilla extract
- 1 large egg
- 220 g cake flour/plain flour
- 30 g ground almond
- 1 egg yolk + 1/2 tsp water
- almond flakes/dried cranberries - garnishing
Instructions
- Preheat oven at 170 degrees C. Grease and line pan ( 8 x 8 cake pan).
- Cream soft butter, caster sugar and almond flavour together till light, then add egg and mix well.
- Sieve in flour and ground almond together and fold well with a rubber spatula.
- Pour dough into prepared pan and spread out, then cover with a cling pan. Using a scraper to flatten dough.
- Lightly mix egg yolk with water and brush on top of dough, then with a scraper or fork to create a crosshatch pattern on top.
- Lastly decorate with almond flakes and dried cranberries (cut to smaller pieces) and bring the cake to bake in the preheated oven for about 20-25 minutes till golden.
- Cut the cake into square and serve after cooling.
Notes
Please keep in mind that all oven temperatures and baking time varies
Nutrition
Calories: 15kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 4mgPotassium: 4mgFiber: 1gSugar: 1gVitamin A: 17IUCalcium: 6mgIron: 1mg
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