Name: Boterkoek (Dutch Butter Cake)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Dutch
Ingredients: 2 large eggs; 2.5 cups all-purpose flour; 2 teaspoons baking powder; 1.5 cups white sugar; 1 cup butter, softened; 1 tablespoon almond extract; 2 tablespoons thinly sliced almonds

Dutch

Whisk

Bowl

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

Whisk eggs in a small bowl; reserve about 1 tablespoon for brushing over dough. Whisk flour and baking powder together in another bowl.

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in beaten eggs, then stir in almond extract. Stir in flour mixture by hand using a sturdy spoon; dough will be stiff.

Press 1/2 of the dough into each prepared pan. Press almond slices into dough, then brush reserved egg over top.

Bake in the preheated oven until the top is golden brown, about 30 minutes. Let cool, then cut into wedges to serve.

Boterkoek (Dutch Butter Cake)

Utensils needed:

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