Boterkoek- Dutch Butter Cake

1. 1

   Preheat oven to 350 F.

2. 2

   In a bowl mix together the butter, sugar and almond extract until creamy. Add the egg (remember to reserve 1 teaspoon of the beaten egg) to the butter mixture and mix in well.

3. 3

   In a separate bowl combine flour and baking powder. Use a fork and mix it together well.

4. 4

   Slowly combine the flour mixture with the butter mixture. I use a fork until it gets too thick, then I get in there with my clean hands and knead it all together. Eventually it will work together into a smooth solid mixture similar to playdough.

5. 5

   Transfer the ball of dough to a greased pie plate and flatten the ball and smooth the top.

6. 6

   Combine the remaining 1 teaspoon of beaten egg with the teaspoon of water. Brush the egg wash over the top of the cake and sprinkle with almonds if desired.

7. 7

   Bake for 25 minutes. If not nice and golden brown put it back into the oven for 5 minutes more.

8. 8

   The cake will be hard like shortbread but dense and soft inside.

* Per serving · 4 servings · Values may vary.

No additional tips available.