boterkoek (dutch butter cake)

boterkoek (dutch butter cake)
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs, beaten
  • 1 tablespoon almond extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 16 almond halves (optional)



  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

04/05/2017
boterkoek (dutch butter cake), Cakes recipe PT10M PT2H 6 435 calories
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