The start of the holiday season means that holiday baking is right around the corner for our family. We spend lots of quality time, hunting through our favourite recipe books, Pinterest boards and blogs for new recipes that we’d like to try. And even though we are captivated by the beautiful and delicious cookies, tarts and squares we make each year, I always make sure that one of my favourite cakes is included: Boterkoek (butter cake). Growing up in a Dutch household, I always looked forward to having a slice of boterkoek with my family around the holidays (and at other times of the year!). Having a slice of the buttery (who doesn’t love real butter!), “just sweet enough” cake always takes me back to one of my fondest childhood memories: having a slice of boterkoek with my Oma (my great grandma) on Sundays. As a kid, we would visit my great grandparents and she would always have tea, “Sunday Soup” and boterkoek available.
Inspired by my memories, my wife and daughter decided to make the traditional Dutch cake and were excited to learn how simple and easy it was to make! Heerlijk (or delicious)!
BOTERKOEK (Butter Cake)
⅔ cup butter (F&K Tip: we prefer to use unsalted butter)
1 cup white sugar
1 ½ tsp almond extract (F&K Tip: Although almond is a traditional flavouring for this cake, we opted to use 1 ½ tsp Grand Marnier and 1 tsp fresh orange zest instead of the almond extract)
1 egg, beaten
1 ½ cups flour
½ tsp baking powder
Slivered almonds for garnish (optional)
1. Preheat oven to 350 degrees F
2. In a medium bowl, cream the butter. Add the sugar and almond extract (or other flavouring). Mix together.
3. Add beaten egg. Reserve 1 tsp in a separate bowl.
4. Sift flour and baking powder and add to the bowl with the wet ingredients. Mix together.
5. Put the dough in a greased 9” spring form pan. (F&K Tip: The dough will be sticky and dense to work with. Use your fingers to spread the dough in the pan)
6. Make an egg wash with the reserved 1 tsp of egg with 1 tsp of water and brush over the dough.
7. Sprinkle with slivered almonds (optional).
8. Bake for 25 to 30 minutes or until firm to touch.
9. Enjoy! (F&K Tip: This cake should be dense but soft on the inside!)