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.
Author Ann Low
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
220gsoft butter - at room temperature
1/2tspalmond flavor - or vanilla extract
220gcake flour/plain flour
1egg yolk + 1/2 tsp water
almond flakes/dried cranberries - garnishing
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.
Please keep in mind that all oven temperatures and baking time varies