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Dutch Boterkoek (Butter Cake)


  • ⅔ cup butter
  • 1 cup sugar
  • 1 teaspoon almond extract
  • 1 egg, beaten
  • 1½ cups unbleached all purpose flour
  • ½ teaspoon baking powder


  • 1 egg
  • 1 tablespoon milk
  • sliced almonds, blanched or natural


  • Preheat oven to 350 F.
  • Grease an 8 inch square cake pan.
  • Combine the flour and baking powder in a bowl and set aside.
  • Cream the butter and sugar in a mixer until fluffy – about 5 minutes.
  • Add the almond extract and then blend in the beaten egg.
  • Add the flour mixture and beat until the dough is smooth.
  • Spread the dough evenly in the cake pan.
  • For the topping, beat the egg and milk in a bowl until well combined.
  • Brush the top of the dough with egg/milk mixture and spread the sliced almonds evenly on top. An alternative is to press a single blanched almond into the centre of the 16 squares you intend to cut after baking.
  • Bake for 30 minutes or until golden brown on top.
  • Remove the cake pan to a cooling rack and let cool. Cut into 16 squares and serve.