BOTERKOEK (DUTCH BUTTER CAKE)
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
Provided by COOKS2MUCH
Categories World Cuisine Recipes European Dutch
Time 50m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g
DUTCH BUTTER CAKE WITH APRICOT TWIST (BOTERKOEK)
Dutch butter cake with apricot,almonds and ginger syrup filling. Butter cake is a very old dutch recipe, this is a modern variation !
Provided by Bollie
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees celcius (400F).
- Mix flour, sugar and salt.
- Cut the butter into pieces and mix into the flour.
- Knead the butter and the flour together with one hand until you have a firm dough ball.
- Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
- Press half the dough into a 24cm/10 in round pie dish.
- Spread the apricot mixture over the top.
- Roll out the other half on a lightly floured work surface until it is the same size as the dish.
- Place over apricot filling, firmly pressing the pastry edges together.
- Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
- Brush with milk.
- Bake the butter cake in the oven for 15-20 minutes until golden brown.
- Allow to cool and just before serving slice cake into wedges.
Nutrition Facts : Calories 378, Fat 21.5, SaturatedFat 11.8, Cholesterol 48.3, Sodium 165.8, Carbohydrate 44, Fiber 2.1, Sugar 23.2, Protein 4.4
BOTERCAKE (BUTTER CAKE)
This is a Dutch recipe for 'buttercake' made with plenty of butter, of course, and lemon and vanilla for flavor.
Provided by Hanneke Hartkoorn
Categories World Cuisine Recipes European Dutch
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 30.9 g, Cholesterol 98.6 mg, Fat 15.6 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 309.3 mg, Sugar 17.7 g
BOTERKOEK (DUTCH BUTTER CAKE)
This is a traditional Dutch recipe. It's a rich, buttery, dense cake. The key to making it, is keep the ingredients, and also your hands, cold while working the dough.
Provided by PanNan
Categories Dessert
Time 1h
Yield 1 8inch butter cake
Number Of Ingredients 6
Steps:
- Butter a 8" springform pan.
- Pre-heat the oven to 350 degrees F.
- Sift flour and sugar in a bowl.
- Add butter, salt, and vanilla.
- Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
- Don't work too much.
- It needs to stay cold.
- (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
- Brush the top with the egg.
- Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
- Cool in the pan, release the spring, and remove cake.
- Serve in thin slices- it is rich!
Nutrition Facts : Calories 4155.2, Fat 189.2, SaturatedFat 116.9, Cholesterol 692.4, Sodium 1949, Carbohydrate 590.2, Fiber 6.8, Sugar 393.4, Protein 34
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