This delectable Dutch Cake...
is simply rich, decadent and entirely scrumptious.
What wouldn't be with loads of almond paste,
butter, sugar and delicate slices of almonds?!
One may have a hard time just having only one of these
delights.... so tips for success?...
Bring to a large feast or party~
where many others can enjoy it as well...they will be, as I am sure you will be.... very pleased indeed.
Nederlandse Boterkoek
A boterkoek is a very rich cake.
It is therefore necessary that the koek
cools completely prior to cutting and serving.
You will need:
- 2 C all-purpose flour
- 1 tsp. baking powder
- 2/3 C sugar
- 1 C butter (medium hard consistency)
- 1 tsp almond extract
- pinch salt
- 1 egg yolk
- 1/2 egg white
- slivered almonds
- 7 oz almond paste (not marzipan)
How to:
Grease a 8" round cake or pie pan and dust with flour.
Preheat oven to 350 F.
Mix flour, baking powder, salt and sugar. Cut in the butter until mixture resembles coarse oatmeal. (Make sure that the butter is neither too hard nor too soft, best is to remove from fridge 1 hour before using). Add the almond extract and egg yolk. Mix well, I use my hands to knead the dough until it is very smooth. Divide the dough into half.
Place one half of the dough into the prepared pan and press down evenly and firmly. Remove almond paste from packaging, crumble the paste evenly over the bottom layer and press down. Then cover almond paste with remaining dough, so that the paste is covered, and press down firmly. Brush the top generously with the 1/2 egg white. Use the slivered almonds and press into the dough. The Dutch traditionally would made a pretty pattern with the almonds.
Bake in 350 oven for 25-30 minutes.
DO NOT OVERBAKE!!
I cook until the edges are slightly golden brown and the top is set.
Cut into wedges or small squares.
Enjoy... Cool completely and then hide from it!! ;-)
"For thou shalt eat the labour of thine hands:
happy shalt thou be, and it shall be well with thee."
-Psalm 128:2
Many Blessings to all of you!!!
POSTED BY MRS. E AT 6:00 AM
