Dutch Butter Cake – Tuesday Afternoon
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Some recipes take you straight back. This one takes me to a Tuesday afternoon in a Dutch bakery where I worked many years ago — butter cake day. The smell alone was enough to stop you in your tracks.
Boterkoek is one of those recipes where everyone has their own version and everyone is convinced theirs is the right one. Mine is simple — equal amounts of the key ingredients, five minutes to put together, and then the oven does the rest.
Pure, buttery, and just right with a morning coffee.
10
servings10
minutes25
minutes35
minutesIngredients
200 grams flour
200 grams caster sugar
200 grams butter (room temperature and cut into cubes)
1 teaspoon of vanilla extract or 1 sachet of vanilla sugar
pinch of salt
1 egg
Directions
- Heat oven 200°C, grease 23cm loose bottom cake tin and cover the bottom with baking paper or you could use an easy release cake tin.
- Combine all the ingredients with half an egg in a food processor. Process till the dough comes together. Take it out and flatten it in your prepared tin.
- Egg wash the top with the other half of the egg and make with a fork vertical and horizontal a pattern.
- Bake for 22-25 minutes in a preheated oven. Leave to cool 15 minutes before taking it out of the tin.
Notes
- This is the easy release cake tin I use. https://amzn.to/496AcvJ
