Boterkoek (Dutch Butter Cake)

May 10, 2023May 10, 20230 2

Delicious Boterkoek recipe for a rich and buttery treat

by The Chefin Pastry

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

420

Sugar

28g

Fat

25g

Boterkoek, also known as Dutch Butter Cake, is a classic pastry that has been enjoyed in the Netherlands for centuries. This delicious treat is made with a simple combination of butter, sugar, and flour, with a hint of almond extract for a delicate flavor. It is soft and buttery on the inside with a crispy exterior, and is perfect to enjoy with a cup of coffee or tea. Boterkoek is traditionally baked in a round springform pan and is often marked with a criss-cross pattern before baking. Served in small slices, this pastry is the perfect way to indulge your sweet tooth.

Instructions

1.	Preheat oven to 350°F (175°C).
2.	In a large bowl, cream the softened butter and white sugar until light and fluffy.
3.	Beat in the eggs along with the almond extract.
4.	Stir in the flour and baking powder until well incorporated.
5.	Press the dough into a greased 9-inch springform pan and smooth out the top.
6.	Score the dough with a fork in a criss-cross pattern and arrange almond halves on top (if using).
7.	Bake for 30-35 minutes or until golden brown.
8.	Allow to cool completely before slicing.

PROS

This classic Dutch Butter Cake is rich and buttery with a delicate almond flavor.

It’s a simple recipe that can be whipped up in no time for a delicious treat any day of the week.

CONS

The high butter content of this recipe makes it a rich and indulgent dessert.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While the Boterkoek recipe may not be the healthiest dessert, it does contain some benefits.
The almonds used in the recipe are a good source of healthy monounsaturated fats, fiber, and protein.
They have also been linked to improved cholesterol levels.

	1 cup butter , softened
	1 1/2 cups white sugar
	2 eggs , beaten
	1 tablespoon almond extract
	2 1/2 cups all-purpose flour
	2 teaspoons baking powder
	16 almond halves ( optional )