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Writer's pictureThe Bored Baker

Week 18: Boterkoek

Boterkoek is a Dutch butter cake and simple snacking cake perfect for almond lovers.

What I love about this cake is that it's not too sweet and still very buttery and delicious. Plus the cake comes together in under 40 minutes.

The texture of this butter cake is in between a cake and a cookie, making the recipe very unique.

If you want, you can serve Boterkoek with a dusting of powdered sugar, toasted almonds or leave it unadorned in its classic latticed pattern.

 

RECIPE:


INGREDIENTS:

Cake:

  • 2 cup all-purpose flour

  • 1 cup granulated sugar

  • 1 cup butter, softened

  • 1 egg

  • 1 teaspoon almond extract

Egg Wash:

  • 1 egg, whisked

STEPS:

  1. Preheat your oven to 350 degrees F, and grease an 8-inch tart tin with butter.

  2. In the bowl of a stand mixer, mix the flour and sugar. Slowly add in the almond extract, eggs, and butter. Keep the mixer on until a dough is formed.

  3. Press the dough into the prepared pan and create a lattice pattern with a fork. Brush the egg wash over the cake, and bake for 25 minutes.


The Bored Baker 👩🏽‍🍳

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