The Dutch Boterkoek, butter cake, is one of those delicacies that showcases the goodness of all that dairy richness The Netherlands is famous for. The dense, sweet cake consists of hardly anything but butter, sugar and flour. Just for flavors, lemon zest, salt and vanilla are added, but the main ingredients are those three key players in the Dutch baking world. Buttercake is just like it sounds: a dense, buttery, sweet cake that sticks to your ribs. It’s a perfect snack for all that cycling you may be doing later today!
Usually served with a steaming cup of coffee, boterkoek is served in small squares or tiny slices. Don’t attribute this to Dutch stinginess: the cake is heavy and rich, and usually a small piece suffices to please a sweet tooth.
Boterkoek is baked for thirty minutes, then cooled and cut into small squares or narrow slices. It really doesn't lend itself too well for large pieces: it is a heavy cake that is best eaten in small amounts. It can be baked in its original form, or filled with almond paste.
- 250 gram (8.8 oz) unsalted butter
- 250 gram (8.8 oz) flour
- 250 grams (8.8 oz) of sugar
- 2 eggs
- 1 vanilla bean
- Lemon zest from one lemon
Mix the flour with the sugar, the salt, the seeds of the vanilla bean and the lemon zest in a bowl. Slowly melt the butter in a saucepan, and add it to the flour. Use a handheld mixer to mix, on medium speed, the batter for three minutes. Add in one egg and continue to mix until it is well absorbed. The dough will be slightly sticky.
Preheat the oven to 175C (350F). Press the dough into a pie pan. Beat the second egg, and brush the top of the dough lightly. Draw lines into the dough with the tines of a fork, from left to right and top to bottom.
Bake the cake light golden brown in about twenty to twenty five minutes. Let the cake totally cool before cutting it into narrow slices or squares.