This upgrade of a Boterkoek, a Dutch favorite, is rich, moist and loaded with almond flavor. The simple set of ingredients and simplicity of the recipe will put this on your go-to list. Perfect as a fancy dessert but works as a coffee cake, too. Call it a Boterkoek or call it a Butter Cake, oh my, this is a winner!
As a bonus in the video, a more traditional Boterkoek (butter cake) is shown, too. Even easier to bake and is wonderfully delicious, too!
#almondpaste #buttercake #boterkoek
Almond BoterKoek (Almond Butter Cake) Ingredients
– almond paste – 4 oz (114g)
– unsalted butter – 8 oz (230g)
– white sugar – 3/4 C (150g)
– brown sugar – 1/4 C (55g)
– egg – 1
– vanilla – 1 tsp
– almond extract – 1/2 tsp
– salt – a pinch
– AP flour – 1 3/4 C (210g)
Topping
— egg yolk and water (for brushing top)
— egg white
— sugar – 2 T (25g)
— sliced almonds – 1 C (85g)
Bake 350° 40 – 45 minutes until the top is golden brown. Cake will be soft but will solidify somewhat as it cools.
Traditional Boterkoek (Butter Cake) Ingredients
– Unsalted Butter – 8 oz + 1Tbl (250g)
– Brown Sugar (or White/Brown combo) – 1 1/4 C (250g)
– Egg – 1
– Vanilla – 1 tsp
– salt – a pinch
– AP flour – 2 C (250g)
– Topping
— egg wash (yolk with water or whole egg with water)
Bake 350° 20 – 25 minutes until the top is golden brown. Cake will be soft but will solidify somewhat as it cools.