Dutch buttercake, or boterkoek as we call it, is a dense sweet and indeed buttery cake that is easy to make and unfortunately even easier to eat. Because it is rather heavy it is often served in very small pieces. Characterized by the shiny golden top with a diamond pattern cut in, boterkoek is an ideal cake to make in advance and bring to any gathering. The ingredients are super simple to remember. It is basically a poundcake with less egg and no raising agents.
- 250 g butter
- 250 g sugar
- 250 g flour
- 2 eggs
- pinch of salt
Preheat your oven to 175 c. Melt the butter and add to the sugar, flour, salt and one of the eggs. Mix this for about 5 minutes, or until the sugar is completely incorporated. It will be a shiny sticky dough/batter.
Put the dough into your pie tin, or even cake tin, and smooth down the top. You can butter the tin in advance, but it isn't strictly necessary. Whisk the remaining egg and use as a glaze. Now use a knife to carve in the diamond pattern.
Put into the hot oven and bake for 25 minutes. The top should be a golden brown. Take out of the oven and let the cake cool completely in the tin.