Boterkoek (Dutch Pastry - "Butter Cake")

Name: Boterkoek (Dutch Pastry - "Butter Cake")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10-12
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

Boterkoek (dutch Pastry - Butter Cake) Recipe

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By Tina Watt
@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 votes5

Comments:

18 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

Preheat oven to 325 degrees.
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.
Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
Add a little water and sugar to the egg yolk and brush the pastry.
Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.