Boterkoek

Boterkoek Recipe - Traditional Dutch Almond Butter Cake

Region / culture: Netherlands | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Boterkoek, a traditional Dutch treat, translates to "butter cake" in English, and it's exactly as rich and delightful as it sounds. This simple yet indulgent cake boasts a dense, tender crumb that's achieved through a generous use of butter, making it a beloved recipe in Dutch cuisine and beyond. Perfect for pairing with a cup of coffee or tea, Boterkoek offers a glimpse into the Netherlands' culinary traditions through its straightforward ingredients and preparation method.

History

The origins of Boterkoek can be traced back to the Netherlands, where it has been a staple in Dutch baking for centuries. Its simplicity and the availability of its ingredients made it a popular choice for a sweet treat among Dutch families. Over time, the recipe has traveled and evolved, with various communities adding their own twist to the classic. However, the essence of Boterkoek, with its rich buttery flavor and soft texture, has remained unchanged, making it a timeless favorite.

Ingredients

2 cups flour
1 tsp baking powder
0.67 cup sugar
8 oz (227 g) unsalted butter, medium-hard consistency
1 tsp almond extract
1 pinch salt
1 egg yolk
0.5 egg white
slivered almonds (optional)

How to prepare

Grease a 1.5 x 8" round cake pan and dust it with flour.
In a mixing bowl, combine the flour, baking powder, and sugar.
Cut in the butter until the mixture resembles coarse crumbs.
Ensure that the butter is at the right consistency, not too hard or too soft. If needed, remove it from the fridge 1 hour before using.
Mix the ingredients well until fully combined.
Add almond extract, salt, and egg yolk to the mixture.
Mix well or use greased hands to knead the dough until it becomes very smooth.
Transfer the dough into the prepared pan and press it down firmly.
Generously brush the top of the dough with the egg white.
For extra flavor, you can place slivered almonds on top of the cake.
Bake the cake at 350°F (177°C) for 35 minutes.
Allow the cake to cool thoroughly before serving.

Variations

There are several ways to vary the classic Boterkoek recipe. For a citrusy twist, add the zest of a lemon or orange to the dough. For those who enjoy a hint of spice, a teaspoon of ground cinnamon or cardamom can add warmth and depth to the cake's flavor. Another popular variation includes incorporating a layer of raspberry or apricot jam in the middle of the cake before baking.

Cooking Tips & Tricks

To achieve the perfect Boterkoek, ensure that the butter is at the right consistency - not too hard and not too soft. This is crucial for creating the cake's signature texture. If the dough seems too crumbly, you can add a little more butter to achieve the desired consistency. Also, do not overmix the dough to keep the cake tender. Lastly, allowing the cake to cool completely before serving will make it easier to cut into neat slices.

Serving Suggestions

Boterkoek is best served at room temperature or slightly warmed. It pairs wonderfully with a cup of coffee or tea, making it an ideal treat for a cozy afternoon break. For a festive touch, serve it with a dollop of whipped cream or a side of fresh berries.

Cooking Techniques

The key technique in making Boterkoek lies in how the butter is incorporated into the flour. Cutting the butter into the flour until it resembles coarse crumbs, and then kneading the dough until smooth, are crucial steps that contribute to the cake's texture. Baking the cake just until it's set, but not too brown, ensures a moist interior.

Ingredient Substitutions

For those looking to make a dairy-free version of Boterkoek, vegan butter can be used as a substitute for regular butter. Similarly, a flax egg can replace the chicken egg for a vegan variation. Gluten-free flour blends can be used in place of regular flour for those with gluten sensitivities.

Make Ahead Tips

Boterkoek can be made ahead and stored in an airtight container at room temperature for up to 3 days, making it a convenient option for entertaining or enjoying throughout the week. The flavors often meld and deepen a day after baking, enhancing the overall taste.

Presentation Ideas

For an elegant presentation, dust the cooled Boterkoek with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. Slicing the cake into neat wedges and garnishing with fresh berries or mint leaves can also add a touch of sophistication.

Pairing Recommendations

Boterkoek's rich, buttery flavor pairs beautifully with the acidity of a fresh cup of coffee or the tannins in black tea. For a dessert pairing, consider a light, sparkling wine or a dessert wine that complements the cake's sweetness without overpowering it.

Storage and Reheating Instructions

Boterkoek can be stored at room temperature in an airtight container for up to 3 days. If you prefer to enjoy it warm, gently reheat slices in the microwave for a few seconds or in a warm oven for a couple of minutes.

Nutrition Information

Calories per serving

A typical serving of Boterkoek contains approximately 250 calories. The majority of these calories come from the fats and carbohydrates in the recipe, making it a high-energy treat.

Carbohydrates

A single serving of Boterkoek contains approximately 30 grams of carbohydrates. The primary source of these carbohydrates is the sugar and flour used in the recipe. While Boterkoek is a delightful treat, it's best enjoyed in moderation due to its high carbohydrate content.

Fats

Boterkoek is rich in fats, with a single serving containing about 15 grams of fat, most of which comes from the unsalted butter. These fats contribute to the cake's moist, dense texture and are a key component of its flavor profile.

Proteins

Each serving of Boterkoek provides a modest amount of protein, approximately 3 grams, primarily from the egg and almond extract used in the recipe. While not a significant source of protein, it does contribute to the overall nutritional profile of the cake.

Vitamins and minerals

Boterkoek contains small amounts of vitamins and minerals, including calcium from the baking powder and egg, as well as trace amounts of iron from the flour. However, it is not considered a significant source of vitamins and minerals.

Alergens

Common allergens in Boterkoek include gluten (from the flour), eggs, and almonds (if used as a topping). Those with sensitivities or allergies to these ingredients should exercise caution.

Summary

Boterkoek is a rich, buttery cake that is high in carbohydrates and fats, with a moderate calorie count. While it contains small amounts of protein and certain vitamins and minerals, it is best enjoyed as an occasional treat rather than a staple in a balanced diet.

Summary

Boterkoek is a classic Dutch butter cake that offers a rich, indulgent experience with its dense, tender crumb and buttery flavor. While simple in ingredients and preparation, it carries a rich history and versatility that allows for various adaptations. Whether enjoyed as a sweet treat alongside a cup of coffee or tea, or presented as an elegant dessert, Boterkoek is a delightful addition to any baker's repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Boterkoek. It was a warm summer day, and I was visiting my Aunt Maria in the countryside. She was known for her delicious baking, and whenever I would visit, she would always have a new treat to share with me.

On this particular day, as I walked into her cozy kitchen, I was greeted by the most heavenly smell. Aunt Maria was busy at work, her hands moving swiftly as she carefully measured out ingredients and mixed them together in a large bowl.

I watched in awe as she poured the batter into a round cake tin, smoothing it out with the back of a spoon. Then, she took a knife and made a crisscross pattern on top of the cake before popping it into the oven.

As the Boterkoek baked, the kitchen filled with the warm, buttery aroma that made my mouth water. I couldn't wait to taste it.

When the timer finally beeped, Aunt Maria took the cake out of the oven and set it on the counter to cool. The golden crust shimmered under the kitchen lights, and I couldn't resist sneaking a piece before it had fully cooled.

The first bite was pure bliss. The cake was dense and buttery, with a hint of almond flavor that lingered on my tongue. I knew then and there that I had to learn how to make this delicious treat for myself.

After finishing my slice of Boterkoek, I begged Aunt Maria to teach me her recipe. She smiled and handed me a well-worn recipe card, telling me that this was a family recipe passed down through generations.

I studied the recipe carefully, taking note of each ingredient and step. Aunt Maria patiently guided me through the process, showing me how to cream the butter and sugar together until light and fluffy, then slowly add in the flour and almond extract.

Once the batter was ready, she demonstrated how to press it into the cake tin and make the signature crisscross pattern on top. Then, she set the timer and we waited for the Boterkoek to bake.

As the cake baked, Aunt Maria shared stories of her own grandmother, who had passed the recipe down to her. She spoke of the family gatherings where Boterkoek was always present, a symbol of love and tradition.

When the timer beeped once more, I eagerly helped Aunt Maria take the cake out of the oven and set it on the counter to cool. The aroma that filled the kitchen was even more intoxicating than before, and I couldn't wait to taste the finished product.

As I took my first bite of the Boterkoek that I had helped to make, I felt a sense of pride and accomplishment wash over me. The cake was just as delicious as Aunt Maria's, with a perfect balance of sweetness and richness.

From that day on, Boterkoek became a staple in my own baking repertoire. I would make it for family gatherings, special occasions, or simply as a treat for myself.

Each time I baked a Boterkoek, I would think of Aunt Maria and her warm kitchen, filled with the scent of butter and almond. I was grateful for her guidance and for sharing this precious family recipe with me.

Now, as I pass the recipe down to my own grandchildren, I hope that they too will feel the same sense of amazement and joy that I felt when I first learned to make Boterkoek. And that they will carry on the tradition of baking this delicious treat for generations to come.