Boterkoek (Dutch butter and almond cake)

    50 min

    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.

    30 people made this

    Serves: 16 

    • 225g butter, softened
    • 300g caster sugar
    • 2 eggs, beaten
    • 1 tablespoon almond extract
    • 350g plain flour
    • 2 teaspoons baking powder
    • 16 almond halves

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Grease two 20cm round cake tins, or two 23cm pie dishes.
    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 cake mixture by hand using a sturdy spoon. The mixture will be stiff.
    3. 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.
    4. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (38)


    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)

    Write a review

    Click on stars to rate