Boterkoek Dutch Pastry Butter Cake Food

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.

BOTERKOEK

Steps:

• Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round.
• In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar and salt. Toss in the butter and use your fingers or the mixer paddle to work the butter into the flour until there are no large lumps of butter.
• Remove 1 tablespoon of the whisked egg and set it aside. Add the rest of the egg to the dough and mix just until it comes together.
• Press the dough into the prepared pan. Smooth until the top is level and flat.
• Brush the reserved egg onto the top of the dough. Use a fork to create a lattice pattern on top of the dough.
• Bake until the edges and top of the cake are golden brown, about 20-25 minutes.
• Cool completely in the pan. Cut into 16 wedges to serve.

DUTCH ALMOND BOTERKOEK

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
• Cream together the brown sugar and the butter or margarine. Add the almond extract.
• Sift and add flour to the creamed sugar mixture. Mix well.
• Separate the egg, and add the egg yolk to the dough. Mix again.
• Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
• Bake for about 20 minutes. When cool, cut into bars.

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 BUTTER CAKE (BOTERKOEK)

Steps:

• 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.

HOLLAND BOTERKOEK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate.
• In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

LEKKER HOLLAND - DUTCH BOTERKOEK

Steps:

• Preheat oven to 350 Fahrenheit (180 Celsius). Grease an 8"x8" square cake pan, line with a parchment paper with overhang.
• Mix together butter, sugar, egg, vanilla, and salt until pale and fluffy.
• Stir in all-purpose flour and fold with a spatula until homogenous. The batter will be stiff, almost like a cookie dough.
• Transfer batter/dough into the prepared pan, spread to cover the pan.
• Use a fork to make pattern on the top surface, brush with egg wash, and sprinkle with almond slices.
• Bake in preheated oven for 30 minutes. Remove from over. Wait until the cake is completely cool before removing from pan and cutting into slices.

DUTCH BUTTER CAKE WITH APRICOT TWIST (BOTERKOEK)

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.

BOTERKOEK (DUTCH BUTTER CAKE)

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!

BOTERKOEK (DUTCH PASTRY - "BUTTER CAKE")

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Combine flour, butter, sugar and salt to form course mixture. Note: if you can't find basterd sugar, combine 1/4 cup brown sugar with 1/4 cup fine white sugar. Work the almond paste evenly into the coarse pastry mixture.
• 3. Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
• 4. Add a little water and sugar to the egg yolk and brush the pastry.
• 5. Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.