Dutch butter cake recipe
A good Dutch butter cake is rich in flavor, dense and creamy. With this recipe, you can make a traditional 'boterkoek' at home.
Servings: 14 servings
round Ø 24 cm/9 inch or square 20 x 20 cm/8 x 8 inch
Ingredients
- 200 grams of unsalted butter
- 200 grams of fine granulated sugar
- 8 grams of vanilla sugar
- 1 egg
- 250 grams of all-purpose flour
- Pinch of salt
Equipment
Instructions
- Cream the butter and both sugars in a bowl. Add the half egg and a pinch of salt, mix well. Add the flour and mix well.
- Grease the baking pan and spread the dough on the bottom. Using the rounded side of a spoon, smooth the dough nicely into the baking pan.
- If necessary, add 1 teaspoon of milk to the second half of the egg. Brush the dough with this mixture and use a fork to make a pattern in the cake.
- Bake for 25-30 minutes at 180 °C/350 ℉ (conventional) until golden brown.
- Allow the butter cake to cool completely and cut into slices.
Tips
Personally, I like the butter cake best when it has been allowed to rest overnight, then the butter has also fully hardened.
How to store
Keep covered with foil outside the refrigerator for 3-4 days or up to 3 months in the freezer.