Best 5 Dutch Boterkoek Recipes
**Unveiling the Dutch Boterkoek: A Culinary Symphony of Butter, Sugar, Flour, and Richness**
Embark on a tasteful journey into the realm of Dutch Boterkoek, a classic Dutch buttercake that tantalizes taste buds with its delightful simplicity. This delectable treat, pronounced as "BOH-tuh-kohk," is a true testament to the culinary prowess of the Netherlands, blending the finest ingredients into a symphony of flavors and textures. Discover the secrets behind this beloved cake through two exquisite recipes: the Traditional Dutch Boterkoek, a timeless classic that embodies the essence of this iconic bake, and the Speculaas Boterkoek, an innovative twist that infuses the traditional recipe with the warming spices of speculaas, a beloved Dutch spice blend. Prepare to indulge in the rich, buttery goodness of the Traditional Dutch Boterkoek, featuring a tender crumb that melts in your mouth, or savor the aromatic allure of the Speculaas Boterkoek, where the flavors of cinnamon, nutmeg, and cloves dance harmoniously on your palate. Let your senses savor the delightful combination of crispy edges and a soft, yielding center as you relish each bite of these exceptional cakes. Join us on this culinary adventure as we delve into the art of creating the perfect Dutch Boterkoek, a true masterpiece of Dutch baking tradition.
BOTERKOEK (DUTCH BUTTER CAKE)
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
Provided by COOKS2MUCH
Categories World Cuisine Recipes European Dutch
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
- In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
- Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g
DUTCH ALMOND BOTERKOEK
This is a Dutch almond buttercake bar cookie that keeps well.
Provided by Sandra Bennett
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
- Cream together the brown sugar and the butter or margarine. Add the almond extract.
- Sift and add flour to the creamed sugar mixture. Mix well.
- Separate the egg, and add the egg yolk to the dough. Mix again.
- Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
- Bake for about 20 minutes. When cool, cut into bars.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 39.3 g, Cholesterol 56.2 mg, Fat 18.3 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 122.1 mg, Sugar 22.5 g
DUTCH BOTERKOEK
This is a Dutch buttery bar cookie, baked in a round tin, and cut into wedges after baking. Instead of vanilla or lemon zest, you can flavor these with 4 ounces of ground almonds.
Provided by hanneke hartkoorn
Categories World Cuisine Recipes European Dutch
Time 1h50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside.
- Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk.
- Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 24.5 g, Cholesterol 38.2 mg, Fat 14.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 9.2 g, Sodium 133.5 mg, Sugar 9.5 g
BOTERKOEK (DUTCH PASTRY - "BUTTER CAKE")
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.
Provided by Tina Watt
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees.
- 2. 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.
- 3. Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
- 4. Add a little water and sugar to the egg yolk and brush the pastry.
- 5. Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.
DUTCH BUTTER CAKE (BOTERKOEK)
A traditional Dutch cake, similar to shortbread, buttery and flaky, with a hint of almond. Very rich, it should be served in small slices. This dessert is not for dieters! :)
Provided by Chef PotPie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Cream butter, sugar and almond flavoring until fluffy. Add beaten egg, reserving 1 teaspoons.
- Add flour, salt and baking powder. Mix until combined in a solid dough.
- Press into parchment-lined 9-inch round baking dish.
- Brush with remaining egg. Score crosswise in two directions, (making diamond shapes), with a fork.
- Bake at 350 for about 30 minutes until top is golden.
- Allow to cool before removing and cutting into 12 portions.
Tips:
- Use high-quality butter for the best flavor.
- Make sure the butter is at room temperature before you start baking.
- Cream the butter and sugar together until light and fluffy.
- Gradually add the eggs, one at a time, beating well after each addition.
- Stir in the flour and salt until just combined.
- Do not overmix the batter, or the cookies will be tough.
- Chill the dough for at least 30 minutes before baking.
- Bake the cookies in a preheated oven until they are golden brown.
- Let the cookies cool completely before serving.
Conclusion:
Boterkoek is a delicious and versatile cookie that can be enjoyed for breakfast, lunch, or dessert. It is easy to make and can be customized with different flavors and toppings. Whether you are a seasoned baker or a beginner, you are sure to love this classic Dutch treat.
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