About this recipe: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.
225g butter, softened
300g caster sugar
2 eggs, beaten
1 tablespoon almond extract
350g plain flour
2 teaspoons baking powder
16 almond halves
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease two 20cm round cake tins, or two 23cm pie dishes.
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 cake mixture by hand using a sturdy spoon. The mixture will be stiff.
Press evenly into the two prepared tins. 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.