Monday, May 6, 2013

Boterkoek (Dutch Butter Cake)

1 cup butter softened
1 1/2 cups white sugar
2 eggs beaten
1/2 T almond extract
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
almond slivers

almond paste (optional)

1.Preheat the oven to 350 degrees F . 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 and vanilla 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. (if you are using the almond paste only put half the dough into the pans and then add a layer of the almond paste then add the top layer of dough to the pan)

4.Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

we cut ours into small squares so that everyone at the party could have a  sample of the cake.

* I made this for a large party so I doubled the recipe and baked it in a sheet cake pan. It turned out amazing and everyone loved it. The original recipe calls for 1T almond extract and no vanilla or almond paste. But I thought that my add ins made it so good. This is by no means good for you but a great treat and something different. 

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