This boterkoek recipe is for the authentic Dutch butter cake, with a gorgeous almond flavour. This recipe is not only easy to make, but is quite quick and forgiving. Nice for afternoon tea, or even last minute guests or parties.
This comes pretty close to Opa's authentic Boterkoek, and I must agree with Debora T. that it tastes more authentic the next day. I recommend letting it sit out for a night before eating it. I sprinkled sliced almonds on top after applying the egg wash. Also, we like it a little more dense, so in subsequent batches I used only a teaspoon of baking powder - 04 Jan 2011 (Review from Allrecipes US | Canada)
I am from Holland and can definitly say that this tastes pretty authentic. If you want perfectly authentic, put it aside and eat it the next day. Excellent! Yummm - 13 Feb 2010 (Review from Allrecipes US | Canada)
Delicious! I used 2 tsp of almond extract, and 1 tsp of lemon extract for extra flavour. I added 2 tbsp of milk to make it a little less dense,and a pinch of salt along with the flour and baking powder. Instead of brushing the egg on top I made a quick icing with powdered sugar, almond and lemon extract, and milk. - 11 May 2009 (Review from Allrecipes US | Canada)