Boterkoek Recipes

OMA'S BOTERKOEK (DUTCH BUTTERCAKE)

Oma's Boterkoek (Dutch Buttercake) image

This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :)

Provided by Debra1113

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup margarine or 2/3 cup half-and-half
1 cup sugar
1 1/2 teaspoons almond extract
1 egg, beaten (reserve 1 tsp)
1 1/2 cups flour
1/2 teaspoon baking powder
sliced almonds, for garnish (optional)

Steps:

In medium bowl, mix together butter, sugar and almond extract.
Add beaten egg except for 1 teaspoon.
Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
Put dough in greased 9 inch pie plate.
Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
Bake at 350°F for 25-30 minutes or until done (firm to the touch).
This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!

Nutrition Facts : Calories 219.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 42.6, Sodium 111.7, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.2

DUTCH BOTERKOEK

Dutch Boterkoek image

This is a Dutch buttery bar cookie, baked in a round tin, and cut into wedges after baking. Instead of vanilla or lemon zest, you can flavor these with 4 ounces of ground almonds.

Provided by hanneke hartkoorn

Categories World Cuisine Recipes European Dutch

Time 1h50m

Yield 16

Number Of Ingredients 7

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 ¼ cups butter
¾ cup white sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside.
Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk.
Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 24.5 g, Cholesterol 38.2 mg, Fat 14.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 9.2 g, Sodium 133.5 mg, Sugar 9.5 g

HOLLAND BOTERKOEK

Holland Boterkoek image

A decadent Dutch cake that's super easy to stir up and a perfect complement to a cup of tea or coffee. It's actually more like a soft cookie than a cake but definitely delicious nonetheless.

Provided by Allison

Categories World Cuisine Recipes European Dutch

Time 50m

Yield 12

Number Of Ingredients 6

Ingredients

⅔ cup butter, softened
1 cup white sugar
1 ½ teaspoons almond extract
1 egg, beaten
1 ½ cups all-purpose flour
½ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate.
In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 28.7 g, Cholesterol 42.6 mg, Fat 10.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 6.6 g, Sodium 99.1 mg, Sugar 16.7 g

BOTERKOEK (DUTCH BUTTER CAKE)

Boterkoek (Dutch Butter Cake) image

Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!

Provided by COOKS2MUCH

Categories World Cuisine Recipes European Dutch

Time 50m

Yield 16

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1 ½ cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
16 almond halves

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g

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