Thank you! Thank you! Thank you!! I've been looking for the perfect Dutch buttercake recipe, and you had it!! Thanks so much for sharing. I got so excited to make it, I didn't look to see if I had almond extract, which I didn't, so I used Amaretto liquor instead, and it still came out fabulous. Only problem? I can't stop slicing off little slivers to eat!!! Also...for anyone who might like to make this recipe...if you can control yourself, it's even better the next day!!! Thanks so much once again, this is a keeper! No more searching for me!!
OMG ! This tasted fabulous! Followed the recipe exactly - no problems. Made this for my parents (both dutch) - not a crumb left. Will make this over and over!
"When I tasted it I nearly fainted it was so good!" That is what child #4 (who doesn't like nuts) said after his first bite! This was fantastic!! I will be making it again.....and again...and again.
OMG!!! This really does taste like my Oma's boterkoek!! Since my beloved Big Oma passed away some time ago, I knew not where to get the recipe. I did use a whole egg, simple because it seemed to be very small. Then used a teaspoon of (what I call) pour egg. I also used more almond extract, because we all love the taste of almonds. All the reviews were a fantastic help. "Dank u wel" for taking the time to post them.
I made this for a breakfast treat for New Years Day morning. My kids really loved it. It does taste like an almond butter cookie. I made mine in a glass tart pan, it took about 30 minutes or so to bake.
I made this for Christmas, and my cousin said it was the 2nd best desert he had ever had! My husband also loved it. I did add about twice the almond flavoring, but it was very tasty, and I think I will add this to the Christmas tradition.
I made this for our Church's annual international pot luck yesterday, and was very happy I managed to get a slice! It was wonderful, reminiscent of a moist sugar cookie. I will definitely make this again, and will have to remember it for Easter next year. I baked it for 28 minutes, the center was still soft (my finger left a slight imprint) but firmed as it cooled. I was afraid to let it bake any longer, and so it did fall a little as it cooled. But it still tasted amazing!
This was just like a pound cake, but in a pie shape. Quick, easy, and almond-y. Served this as a dessert with ice cream, and also had some with a cup of tea. I added more almond extract at least another good tsp or so.
This was a favorite at a ladies' tea. I love the way it looks: so pretty with the almonds on top, and it is so flavorful! YUM! :)
Very good. This is not the first time I have made a "boterkoek" but this recipe uses less butter than the others I have made so I thought, why not try it? Almost the first thing I bought when I settled in The Netherlands was a special "boterkoek plate" to bake it in. I think almost every household here has it since it is such a popular cake. Also, here all the ingredients are mixed with your hands. A bit messy maybe but the cake always seems to have the thumbprint of the maker! Thanks for posting, will certainly make again.