Dutch Butter Cake (Boterkoek)
A traditional Dutch cake, similar to shortbread, buttery and flaky, with a hint of almond. Very rich, it should be served in small slices. This dessert is not for dieters! :)
- Ready In:
- 2⁄3 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon almond flavoring
- 1 beaten egg, divided
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- Preheat oven to 350. Cream butter, sugar and almond flavoring until fluffy. Add beaten egg, reserving 1 teaspoons.
- Add flour, salt and baking powder. Mix until combined in a solid dough.
- Press into parchment-lined 9-inch round baking dish.
- Brush with remaining egg. Score crosswise in two directions, (making diamond shapes), with a fork.
- Bake at 350 for about 30 minutes until top is golden.
- Allow to cool before removing and cutting into 12 portions.
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OMG! So rich and so tasty! The almond really shines in this dense butter cake. It comes together quickly and is so easy to make. I thought it would be a little more gooey, so maybe I left it in the oven a few minutes too long. Regardless, this is super good - would definitely make it again! Thanks for posting - made for SWT 2019 The Traveling Tastebuds.