This cake is delicious, moist and very addictive! It comes from the Netherlands, and is called ‘Boterkoek’, or Buttercake. It is traditionally made in a round tin, and has characteristic lines on the surface which are a little crispy once cooked. of course you could make this in a rectangular tin and cut into finger pieces. Whatever you like! It’s a simple, straight forward recipe, and I would advise you make two as it will get eaten very fast! You can swap half of the flour for ground almonds or desiccated (flaked) coconut. Both these also give a delicious flavour to this moist cake.
Prep Time: 10 minutes
Cook Time: 25 – 30 minutes
Yield: 8 Slices
You will need:
A 23 cm / 9 inch tin with a removable base (easier to get the cake out) or use parchment paper.
½ cup or 150 g butter
1 cup or 200 g caster (cake) or regular sugar if you cannot get caster. US name is ‘superfine’ sugar.
1 1/2 teaspoons almond extract
1 egg, beaten
1 ½ cups or 200 g plain flour
1/2 teaspoon baking powder
Handful of flaked almonds (optional)
NOTE: You can swap 75 g or 1/2 cup of the flour amount for the same amount of ground almonds or desiccated (flaked coconut) This will also give a lovely flavour.
1. Preheat the oven to 180 C / 350 F / Gas 4. Grease and line your tin.
2. Mix together butter, sugar and almond extract until light and fluffy.
3. Add the beaten egg to the mixture but LEAVE a teaspoon or so in the bowl for glazing at the end. Combine egg with the mixture, and add the flour and baking powder. Combine until smooth.
4. Place mixture in the baking tin and gently push evenly with your hands or back of a spoon. Get it level.
5. Use a sharp knife and score the surface of the mix in a criss cross pattern, like the photo.
6. Mix the teaspoon of egg with a teaspoon of water, and brush on top of the buttercake.
7. Sprinkle with the flaked almonds, and bake for 25-30 minutes until just golden and test with a toothpick it comes out clean.