Boterkoek (Buttercake)

I came across this recipe a while ago. It looked great, a simple little cake topped with sliced almonds. The original recipe made two cakes, but I didn’t see any reason why I couldn’t just cut the recipe in half and make one cake. I did that here and there were no problems.  I’m not one to turn down cake at any opportunity, but we didn’t really need to have two cakes on hand!

When I first saw this recipe, what struck me was that I always have all of these ingredients on hand. Most recipes have the elusive item that you don’t have one hand: sour cream, heavy cream, or something like that. Maybe you don’t have sliced almonds on hand, but that’s one thing that I try to pick up as soon as I run out. I use them all the time, sometimes ground, sometimes for decoration, sometimes in cookies. They are a great multipurpose ingredient.

This cake is very simple. You are basically making cookie dough, almond flavored cookie dough that you then press into a cake pan. This recipe is really more cookie than cake, but it doesn’t matter as the flavor is so good! If you like almond flavor, this is for you. Unlike many homemade cakes, this cake keeps really well. It’s perfect if you are having company and you want to do some prep in advance. Make this one; you won’t be disappointed in the results.

Boterkoek

10-1/2 tablespoons butter, room temperature

1 cup sugar

1 egg

1-1/2 teaspoons almond extract

1-1/2 cups flour

1 teaspoon baking powder

¼ teaspoon salt

Milk or Cream for brushing the cake

Sliced almonds to top the cake

   

Preheat oven to 325 degrees. Butter a 9-inch cake pan.

In a large mixer bowl, combine the butter and sugar. Beat on medium until light and fluffy, about 3 minutes. Add the egg and the almond extract and stir to combine. Add the flour, baking powder, and salt, stir to incorporate. Do not over mix.

Spread the batter evenly in the prepared cake pan. Brush the top of the cake with cream and then sprinkle with sliced almonds.

Bake for about 30 minutes, until light brown around the edges and just set in the center.  Allow to cool in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack.

Recipe from Hidden Ponies