Boterkoek (Dutch butter and almond cake)

    Boterkoek (Dutch butter and almond cake)


    29 people made this

    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.

    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.

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