Boterkoek (Dutch Pastry - "Butter Cake")

Boterkoek  (dutch Pastry - Butter Cake) Recipe

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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

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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

How to Make Boterkoek (Dutch Pastry - "Butter Cake")

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.

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About Boterkoek (Dutch Pastry - "Butter Cake")

Course/Dish: Cakes
Other Tag: Quick & Easy




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