Kosher Recipe by Master Kosher Chef Malcolm Green
My family moved from Germany to Holland in 1670 then onward to the U.K. around 1850/60.
During their time in Holland, they absorbed many of the dietary customs of the Netherlands. One of these was the Boterkoek. My aunt Henrietta (Yetta) would often bring round one of these delicious cakes for our family to indulge in.
Here is my recipe which has a couple of variants (no not those) for you to decide which you prefer. Although my recipe (with alternatives) is tasty, nothing tastes like Auntie Yetta’s version.
Boterkoek, Dutch Butter Cake Recipe
INGREDIENTS:
- 1 Cup (8 oz) butter.
- 1 Cup (8 oz) fine sugar (it seems a lot of sugar, but nearly all comparative recipes go for this amount, or even more!
- 1 tablespoon of best quality vanilla extract (some recipes use almond extract, use whichever you prefer).
- 1 small pinch of salt.
- ½ teaspoon baking powder.
- 1 Egg.
- 2 cups (10 oz) all-purpose flour.
Optional
- Sliced almonds
- 1 teaspoon (lemon zest).
METHOD
- Using a dough hook (or your hand) mix sugar, almond essence, salt, (lemon zest) and butter.
- Do not over mix, just until the butter and sugar are incorporated.
- Lightly whisk the egg and pour 2/3 of it into the mixture, add all of the flour. Mix until a dough forms.
- Knead the dough on a lightly floured surface for around 30 seconds.
- Preheat the oven to 175 degrees F
- Grease a 9” paper disposable cake case (or butter cake pan) and press in the dough. I use a piece of baking parchment to press the dough down evenly.
- Take a fork and run the back of the fork on the dough to create a lattice pattern.
- (If you so wish, press sliced almonds into the top of the dough.)
- Use the remaining egg to brush the top of the butter cake.
- Bake in the oven for 20-25 minutes, till golden
- Leave to cool completely.
A cake best served the next day when it’s nice and firm. This is, as you can see, an incredibly rich cake. So go easy.