Boterkoek dutch buttercake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| ⅔ | cup | Sugar |
| 8 | ounces | Unsalted butter; Med-hard consistency |
| 1 | teaspoon | Almond extract |
| 1 | pinch | Salt |
| 1 | Egg yolk | |
| ½ | Egg white | |
| Slivered almonds; optional | ||
Directions
Grease a 1½ 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.
Recipe by: Let's Go Dutch Again by Johanna Bates & Sam Walrabenstein Posted to MC-Recipe Digest V1 #1005 by "chussey@..." <chussey@...> on Jan 12, 1998