In Purr-Suit Of Flavours ~ Childhood Memories

Once again, we are joining with The Canadian cats, Shoko and Tyebe and with our French Weimie friends, Da Phenny and Da Nelly,  to enjoy some recipes. This months theme is to recollect a recipe of something that you loved when you were in your childhood years. 

Just a brief memory to start...we never had pop/soda except perhaps if we were having a celebration of some kind...then it was mostly ginger ale, or, maybe 7-Up. But it got to be really special if our mum would put 'grenadine' syrup in it. That turned it into a kind of fruity drink, not unlike cream soda. Do I make this today?? Nope!! LOL!

When petcretary was growing up, one of the many yummiest treats she remembers, made for special occasions, was a confection called 'Boterkoek', literally: Butter Cake. YUM!

 

Dutch Butter Cake (Boterkoek) with Almonds

This Dutch Butter Cake, or Boterkoek, is flavored with almond and vanilla with simple ingredients- and a lot of butter! Makes two cakes and freezes well.

Prep Time10 mins

Cook Time30 mins

Cooling time45 mins

Total Time40 mins

Course: Cake

Cuisine: Dutch

Servings: 32 slices

Calories: 129.74kcal

 

Equipment

• Two 8" cake pans
• Electric Mixer
• Pastry Brush
  

Ingredients

• 1/2 lb. salted butter softened to room temperature (2 sticks)
• 1.5 cups sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 2 cups all purpose flour
  
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup sliced Almonds (or slivered)

Instructions

• Preheat your oven to 350 degrees F.
• Cream together the butter (1/2 lb.) and sugar (1.5 cups) until fluffy with an electric mixer on high speed for about 1 minute.
• Add the egg and mix on high speed for about another minute.
• Add the almond extract and vanilla extract (1 teaspoon each) and mix until combined.
• Add the flour (2 cups) and mix until combined. The dough will be thick and sticky. Use a spatula to scrape down the sides of the bowl to place all the dough in the center of the bowl. Use a butter knife to cut down the center of the dough, to divide into two equal portions.
• Mix together the 2 tablespoons water and the egg yolk with a fork until smooth. Set aside.
• Place the 2 dough portions in 2 ungreased 8-inch cake pans. Press down with your hands, or using an offset spatula, to flatten and smooth out the dough as best you can, filling the bottom of the cake pan all the way to the edges.
• Brush the tops of each cake with the egg yolk mixture. I recommend brushing each of them 2-3 times, allowing the egg to be absorbed into the top layer while you alternate back and forth, using all or almost all of the yolk mixture.
• Sprinkle the top of each cake with the sliced almonds (1/4 cup for each cake). Press the almonds down gently, so they are in a single layer and are adhered to the top of the cake. It's OK, and actually a good thing, if the egg yolk mixture gets on top of the almonds.
• Bake at 350 degrees F for 30-40 minutes, or until deeply golden on the edges and slightly golden all across the top.
• Cool in pan for at least 45 minutes. Remove and cut each into 12-16, depending on how big you want them. Store in an airtight container at room temperature for 4-5 days, or in the fridge for 7-10 days.

Notes

• If using unsalted butter, I recommend adding 1/4 teaspoon of kosher salt to the batter when you add the sugar.
• If you don't have 8-inch cake pans, 9-inch can be used. The cakes will come out thinner and may crumble more easily but are still delicious! Bake for 25-35 minutes, as they may need less time.
• For a nut-free version, omit the almonds on top. Use the tines of a fork to carve lines on top of the cake before brushing the egg wash mixture on top, then bake as directed.
  
• Freezer directions: Freeze the cake whole, wrapped tightly in plastic wrap, nestled into the cake pan, then thaw at room temperature for 12-24 hours. Alternatively, you can flash freeze the sliced cake- place the slices on a baking sheet and freeze for 20 minutes, then place the slices into an airtight container or plastic bag and store in the freezer. Lasts for 3 months in the freezer.

Tips and Tricks for making Dutch Butter Cake (Boterkoek)

This cake is easy, easy, easy. WAY easier than scooping out individual cookies, and more forgiving than traditional cakes. Here are some tips and tricks for success.

• Use an electric mixer– either handheld or standing. The dough is thick and is difficult to stir by hand.
• Once you’re done mixing, scrape the sides of the bowl with a spatula down and use a butter knife, or other knife, to cut the dough roughly in half. This will ensure you can easily divide it into two equal portions.
• Press the batter into the cake pans with your hands– since it’s so thick, it’s difficult to “spread.”
• Once you’ve sprinkled the almonds on top, use your hands to press the almonds into the surface. This will ensure they stick and don’t fall off as much, and if they get coated in the egg yolk mixture, great! They’ll have a shiny, toasty surface on top.
• Finally, allow the cakes to COMPLETELY COOL in the pans. This will make removing it a piece of cake (hah), as well as make them easier to slice.

Whole almonds pressed into the top are good, too...but you better be ready for the crunch factor that adds to the cake! LOL!

Petcretary doesn't make this at all, she's made it maybe once or twice in the past, but now its too much of a sugar and grain bomb...and there are no paleo/keto equivalents that she has found...so the go to for special times is cheesecake!! Hah! LOL! 

 

She wants some now that she has posted this blog...LOL!