Saturday, 21 December 2013

BOTTERKOEK / DUTCH BUTTER CAKE




Botterkoek (Dutch Butter Cake)

Ingredients
1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)

yields 2 - 8 inch round cakes

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a larg 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.  JpChantal Blignaut Nel
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/12/botterkoe-dutch-butter-cake.html