Boterkoek Dutch Pastry Butter Cake Recipes

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.

Steps:

• In medium bowl, mix together butter, sugar and almond extract.
• Add beaten egg except for 1 teaspoon.
• Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
• Put dough in greased 9 inch pie plate.
• Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
• Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
• Bake at 350°F for 25-30 minutes or until done (firm to the touch).
• This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!

Steps:

• Butter a 8" springform pan.
• Pre-heat the oven to 350 degrees F.
• Sift flour and sugar in a bowl.
• Add butter, salt, and vanilla.
• Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
• Don't work too much.
• It needs to stay cold.
• (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
• Brush the top with the egg.
• Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
• Cool in the pan, release the spring, and remove cake.
• Serve in thin slices- it is rich!

Steps:

• Preheat oven to 200 degrees celcius (400F).
• Mix flour, sugar and salt.
• Cut the butter into pieces and mix into the flour.
• Knead the butter and the flour together with one hand until you have a firm dough ball.
• Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
• Press half the dough into a 24cm/10 in round pie dish.
• Spread the apricot mixture over the top.
• Roll out the other half on a lightly floured work surface until it is the same size as the dish.
• Place over apricot filling, firmly pressing the pastry edges together.
• Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
• Brush with milk.
• Bake the butter cake in the oven for 15-20 minutes until golden brown.
• Allow to cool and just before serving slice cake into wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan.
• Mix grated lemon rind with 1 tablespoon sugar.
• Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.
• Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.
• Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.

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.

Steps:

• Preheat oven to 325 degrees.
• 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.
• Lightly grease cake pan or spring form. Press pastry mixture firmly into pan.
• Add a little water and sugar to the egg yolk and brush the pastry.
• Bake at 325 degrees until golden brown, about 30 minutes. Let cool, then cut in small, pie shaped wedges. Serve room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate.
• In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

Steps:

• Mix all ingredients together with hands until very well mixed.
• Press into bottom of springform pan and bake in preheated 400°F oven for 25-30 minutes, or until golden brown.

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.