INTRODUCTION

When I looked at a picture of boterkoek in Google Plus post : Dutch Buttercake (Boterkoek), it immediately caught my attention. I have a weak point for this type of flat, thin and dense cake.  It immediately reminds me some of the pastries sold in Ikea Singapore. The type of rather flat and thin dense cake is  one of the must have items when I dinned at Ikea cafe.

Looking at the picture, I can imagine biting a piece of cake which is rich in buttery aroma and with a  dense, slightly chewy texture. After reading through the recipe, I have decided to give it a try as the recipes requires simple ingredients and method of preparation.

When I took my first bite, I knew very well that I will definitely prepare it again in the near future, cut it into slices and served it to guest during party events.

The recipe is slightly on the sweet side. However, it definitely goes well with a cup of tea or coffee without sugar. From my humble understanding of Singaporean and Malaysian’s taste buds, you may want to reduce the sugar by 10% of the original recipe.

So what is this special cake? It is the Dutch version of Butter cake popular in Holland. Boter essentially means “butter” and Koek means “cake” in Dutch language.

As per Wikipedia,

“A butter cake that is a flat round cake traditionally largely prepared with butter . The cake is usually made ​​in a butter cake shape with a diameter of 20-24 inches. The cake, the name boterkoek wear only when real butter used.Other ingredients are flour , sugar , a little salt and an egg. A part of the (beaten) egg is also used to join cover so that the cake get a shiny, golden brown crust.” (Source: http://nl.wikipedia.org/wiki/Boterkoek_(Nederland) – Translated by Google)

WHAT IS REQUIRED

Recipe adapted from: Dutch Butter Cake (Boterkoek)

Servings: Prepare a 2-3 cm thick 9’ round baking tin butter cake

• 150 grams of butter
• 150 grams of castor sugar
• 100 grams of self raising flour
• 100 grams of almond meals (or substitutable with same quantity of self raising flour)
• 1.5 teaspoons of almond extract (not in picture and optional)
• 1 egg, beaten （reserve about 1 teaspoon for egg washing the cake)

STEPS OF PREPARATION

• Lightly greased a 9 cm or 23 cm spring form baking tin and pre-heat the oven to 180 degree Celsius.

• Cream the butter and sugar until light and fluffy. Add in the beaten egg (remember to reserve one teaspoon for egg washing) and beat until well combine. Add in the self raising flour and use the mixer’s lowest speed to “fold” until well mixed. Note that you can also use a spatula to fold the flour. As this is a dense cake, using machine mixing is acceptable but the mixing shall only be about 1 minute.

• Transfer the batter into the baking tin. level it and use the knife to score the surface of the cake with criss cross patterns. Mix the one teaspoon of egg with one teaspoon of water and egg washing the cake as evenly as possible. Bake in the pre-heated oven of 180 degree Celsius for 25-30 minutes or until a skewer inserted comes out clean.

CONCLUSION

I will definitely prepare this in the very near future. Both my wife and I seriously love the cake very much for it’s dense texture and rich buttery aroma. Do give it a try and let me know if it suits your taste buds.

Hope you like the post today. Cheers and have a nice day.

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