Boterkoek (Dutch Pastry - "Butter Cake")
By
Tina Watt
@Aleida
1
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.
Ingredients
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1 2/3 call purpose flour
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1 1/3 stickbutter, room temperature
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1/2 cbasterd sugar
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1 pinchsalt
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1/2 - 1 calmond paste
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1egg yolk
How to Make Boterkoek (Dutch Pastry - "Butter Cake")
- 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.
About Boterkoek (Dutch Pastry - "Butter Cake")
Course/Dish: Cakes
Other Tag: Quick & Easy
