Omas Boterkoek Dutch Buttercake 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:

• Grease a 1 1/2 X 8" round cake pan and dust it with flour.
• Mix the flour, baking powder and sugar.
• Cut in the butter.
• Make very sure that the butter is neither too hard nor too soft (remove from refrigerator 1 hour before using.) Mix well.
• Add almond extract, salt and egg yolk.
• Mix well or just grease your hands and knead the dough, until it is very smooth.
• Place the dough into the prepared pan and press down firmly.
• Brush the top generously with the egg white. Slivered almonds may be placed on the top of the cake for extra flavor.
• Bake 350 F. for 30-35 minutes.
• Allow to cool thoroughly before serving.