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Boterkoek Dutch Buttercake
Author/Submitted by: Let's Go Dutch Again by Johanna Bates & Sam Walrabenstein
Servings: 10
Categories:
Cakes
/
Desserts
Ingredients: 2
cups
flour 1
teaspoon
baking powder 2/3
cup
sugar 8
ounces
unsalted butter,
Med-hard consistency
1
teaspoon
almond extract 1
pinch
salt 1
egg yolk 1/2
egg white
slivered almonds,
optional
Directions:
Grease a 1 1/2 X 8" round cake pan and dust it with flour.
Mix the flour, baking powder and sugar. Cut in the butter. Make very sure
that the butter is neither too hard nor too soft (remove from fridge 1 hour
before using.) Mix well. Add almond extract, salt and egg yolk. Mix well
or just grease your hands and knead the dough, until it is very smooth.
Place the dough into the prepared pan and press down firmly. Brush the top
generously with the egg white.
Slivered almonds may be placed on the top of the cake for extra flavor.
Bake 350 F. for 35 minutes. Allow to cool thoroughly before serving.
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