Boterkoek  (dutch Pastry - Butter Cake) Recipe

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Boterkoek (Dutch Pastry - "Butter Cake")

Tina Watt

By
@Aleida

Like many western European pastries, this one features almond paste. This is not to be confused with almond pie filling. Use a cake pan with a release or a spring form. The final result is a very dense, chewy torte.


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Rating:

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Serves:

10-12

Prep:

15 Min

Cook:

30 Min

Ingredients

1 2/3 c
all purpose flour
1 1/3 stick
butter, room temperature
1/2 c
basterd sugar
1 pinch
salt
1/2 - 1 c
almond paste
1
egg yolk

Directions Step-By-Step

1
Preheat oven to 325 degrees.
2
Combine flour, butter, sugar and salt to form course mixture. Note: if you can't find basterd sugar, combine 1/4 cup brown sugar with 1/4 cup fine white sugar. Work the almond paste evenly into the coarse pastry mixture.
3
Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
4
Add a little water and sugar to the egg yolk and brush the pastry.
5
Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy