Dutch Buttercake (Boterkoek)
or 150 g butter
or 200 g caster or regular sugar if you cannot get caster. US name is 'superfine' sugar.
or 200 g plain flour
Handful of flaked almonds
You can swap 75 / 1/2 cup of the flour amount for the same amount of ground almonds or desiccated This will also give a lovely flavour.
Preheat the oven to 180 C / 350 F / Gas 4. Grease and line your tin.
Mix together butter, sugar and almond extract until light and fluffy.
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.
Place mixture in the baking tin and gently push evenly with your hands or back of a spoon. Get it level.
Use a sharp knife and score the surface of the mix in a criss cross pattern, like the photo.
Mix the teaspoon of egg with a teaspoon of water, and brush on top of the buttercake.
Sprinkle with the flaked almonds, and bake for 25-30 minutes until just golden and test with a toothpick it comes out clean.
Recipes copyright of Lovefoodies.com 2020