Boterkoek (Dutch Butter Cake) - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

Equipment

measuring cups and spoons
8×8” Square or round cake pan, greased
Eeectric mixer
large bowl
wooden spoon

Ingredients

3/4 cup (175 mL) sugar
2/3 cup (150 g) softened unsalted butter
1 egg, beaten
1 tsp (5 mL) almond extract
1.5 cups (175 g) flour
1/2 tsp (2.5 mL) baking powder
1/2 cup (125 mL) slivered almonds

Directions

Using the electric mixer, cream sugar and butter until light and fluffy.
Add egg and almond extract and continue mixing until well blended.
Add in flour and baking powder and mix by hand or with a spoon until combined. Dough will be sticky and stiff.
Pat evenly into an 8 by 8 inch square or round greased cake pan and sprinkle almonds on top.
Bake at 350ºF for about 20-25 minutes or until golden.

Looking to try more Dutch-inspired recipes?