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.

Rating:
★★★★★ 2 votes
Comments:
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

Step-By-Step

1Preheat oven to 325 degrees.
2Combine 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.
3Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
4Add a little water and sugar to the egg yolk and brush the pastry.
5Bake 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