Boterkoek
A Dutch butter cake, dense and chewy with almond and lemon, baked for 30 minutes and cut into squares.
Photograph credit: Boterkoek, Winschoten (2018) 01 by Donald Trung Quoc Don · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
What Goes With It
- Coffee
- Tea
- Hot chocolate
How to Cook Boterkoek
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Heat the oven to 180°C / 355°F and line a 20 cm square tin.
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Beat the butter and sugar for 3 minutes. Beat in the egg, zest and almond extract.
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Stir in the flour and salt to a soft dough. Press into the tin with floured fingers.
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Mark a criss cross with a fork, brush with the egg yolk and press the almonds on top.
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Bake for 30 minutes until deep gold at the edges. Cool in the tin for 15 minutes and cut into squares.
Worth Knowing Before You Cook
Press the dough in with floured fingers.
Cut while slightly warm.
Do not overbake, or it turns hard.
Keeping What's Left
Keeps for 1 week in a tin.
Questions and Answers
How long does Boterkoek take to make?
15 minutes of preparation and 30 minutes of cooking, plus 15 minutes of cooling, so allow 1 hour from start to finish. The recipe serves 12.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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