OMA'S BOTERKOEK (DUTCH BUTTERCAKE)
This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :)
Provided by Debra1113
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 219.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 42.6, Sodium 111.7, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.2
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 (BOTERKOEK)
A traditional Dutch cake, similar to shortbread, buttery and flaky, with a hint of almond. Very rich, it should be served in small slices. This dessert is not for dieters! :)
Provided by Chef PotPie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
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.
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
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
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