The Dutch Boterkoek, butter cake, is one of those delicacies that showcases the goodness of all that dairy richness The Netherlands is famous for. The dense, sweet cake consists of hardly anything but butter, sugar and flour. Just for flavors, lemon zest, salt and vanilla are added, but the main ingredients are those three key players in the Dutch baking world. Buttercake is just like it sounds: a dense, buttery, sweet cake that sticks to your ribs.
Ingredients
Method
- Preheat the oven to 170C. It seems low but is correct. The boterkoek remains soft, with higher temperatures it'll get very hard.
- Grease the (spring)form.
- Beat the egg with a fork in a separate bowl.
- Mix the flour, sugar and salt in a bowl.
- Put about half of the egg to the flour / sugar mixture, keep the rest of the egg.
- Add the soft butter to the rest of the ingredients in the bowl.
- Mash the butter and egg with a fork into the flour / sugar mixture. Tip: If the butter is too hard, cut it small with 2 knives.
- Knead - when everything is covered in flour - the contents of the bowl with your hands to a smooth, uniform dough.
- Press the dough flat into the greased tin, make sure it is equally thick.
- Brush the dough with the remaining egg.
- Create - with the blunt side of a knife or a fork - a diamond pattern on top of the boterkoek.
- Put the boterkoek in the middle of the pre-heated oven.
- Bake the boterkoek 35-40 minutes until golden brown (and cooked).
- Cool the boterkoek outside the oven.
- Cut the boterkoek when it is completely cooled off