Dutch Buttercake Recipes

OMA'S BOTERKOEK (DUTCH BUTTERCAKE)

Steps:

• In medium bowl, mix together butter, sugar and almond extract.
• Add beaten egg except for 1 teaspoon.
• Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
• Put dough in greased 9 inch pie plate.
• Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
• Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
• Bake at 350°F for 25-30 minutes or until done (firm to the touch).
• This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!

BOTERKOEK (DUTCH BUTTER CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
• 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 batter by hand using a sturdy spoon. The dough will be stiff.
• 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.
• Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

DUTCH BUTTER CAKE (BOTERKOEK)

Steps:

• Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Till the sugar is just incorporated.
• When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.
• Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don't knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
• Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
• Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don't have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
• Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.
• Take a fork and run the back of the fork on the dough to create a pattern. Use the remaining egg to brush the top of the butter cake.
• Bake in the oven for 20-25 minutes, till golden.
• Leave to cool completely. To serve, cut small triangle pieces or little cubes.

DUTCH BUTTERCAKE

Steps:

• Grease a 1 1/2 X 8" round cake pan and dust it with flour.
• Mix the flour, baking powder and sugar.
• Cut in the butter.
• Make very sure that the butter is neither too hard nor too soft (remove from refrigerator 1 hour before using.) Mix well.
• Add almond extract, salt and egg yolk.
• Mix well or just grease your hands and knead the dough, until it is very smooth.
• Place the dough into the prepared pan and press down firmly.
• Brush the top generously with the egg white. Slivered almonds may be placed on the top of the cake for extra flavor.
• Bake 350 F. for 30-35 minutes.
• Allow to cool thoroughly before serving.

BOTERCAKE (BUTTER CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan.
• Mix grated lemon rind with 1 tablespoon sugar.
• Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.
• Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.
• Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.