DUTCH BUTTER CAKE--NEDERLANDES BOTER KOEK

DUTCH BUTTER CAKE NEDERLANDES BOTER KOEK

Dutch Butter Cake is similar to a short bread with light almond flavor which is great! Usually it is baked in a cake pan or a 9-inch pie pan and cut into wedges to serve. This recipe is from the First United Methodist Church in Holland, Michigan. They serve Dutch food at both Tulip Time and Holiday Kerstmarkt, an outdoor Christmas market like those in Europe. When they made the Dutch food it is done in huge quantities. I have helped when they were making 4,000 Dutch Pigs in the Blanket, sausage meat rolled in pastry, in one day! They make their Boter Koek in a 9x13-inch pan and sells squares of it in their markets. I like their recipe because if I am baking I might as well make a big batch and freeze any extra for quick treats or gifts for friends. Buter Koek is rich, buttery and more moist than Scotch Shortbread.

Ingredients.

1 lb. unsalted butter, cold-set out for 1 hour
2 T baking powder
1 1/3 c sugar
4 c flour
2 t almond extract
2 eggs, separated
2 oz. sliced almonds

Place the butter in a large bowl and use butter paper to butter the 9x13-inch pan (I spray with cooking spray, the Dutch use the papers as they never waste anything.) Cream the butter with an electric mixer and until light. Gradually add sugar. Mix the flour and baking powder together. Add to butter/sugar mixture. Mix well. The batter will remain a bit lumpy. Beat in the egg yolks and almond extract. Mix with the beaters and then kneed by hand until well blended. Press into 9x13-inch pan. Lightly beat egg whites and brush the top of the dough. Sprinkle on sliced almonds. Bake in preheated 350° oven for 35 minutes until golden brown.

Cream butter and sugar.

Add flour mixture and beat in egg yolks.

Knead by hand until well mixed.

Press dough into pan.

Brush with beaten egg white.

Sprinkle with sliced almonds and bake.

Cut into squares.  Eet Smakelijk!