Best 6 Holland Boterkoek Recipes

OMA'S BOTERKOEK (DUTCH BUTTERCAKE)

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!

HOLLAND BOTERKOEK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate.
• In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

BOTERKOEK (DUTCH BUTTER CAKE)

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.

LEKKER HOLLAND - DUTCH BOTERKOEK

Steps:

• Preheat oven to 350 Fahrenheit (180 Celsius). Grease an 8"x8" square cake pan, line with a parchment paper with overhang.
• Mix together butter, sugar, egg, vanilla, and salt until pale and fluffy.
• Stir in all-purpose flour and fold with a spatula until homogenous. The batter will be stiff, almost like a cookie dough.
• Transfer batter/dough into the prepared pan, spread to cover the pan.
• Use a fork to make pattern on the top surface, brush with egg wash, and sprinkle with almond slices.
• Bake in preheated oven for 30 minutes. Remove from over. Wait until the cake is completely cool before removing from pan and cutting into slices.

DUTCH BUTTER CAKE (BOTERKOEK)

Steps:

• Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Till the sugar is just incorporated.
• When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.
• Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don't knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
• Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
• Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don't have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
• Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.
• Take a fork and run the back of the fork on the dough to create a pattern. Use the remaining egg to brush the top of the butter cake.
• Bake in the oven for 20-25 minutes, till golden.
• Leave to cool completely. To serve, cut small triangle pieces or little cubes.

BOTERKOEK (DUTCH BUTTER CAKE)

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!