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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Boterkoek (Butter Cake) Recipe

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This recipe for Boterkoek (Butter Cake) is from The Poolman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup butter or 2/3 cup margarine or 2/3 cup half-and-half
1 cup sugar
1 1/2 teaspoons almond extract
1 egg, beaten (reserve 1 tsp)
1 1/2 cups flour
1/2 teaspoon baking powder
Sliced almonds, for garnish (optional)
Directions:
Directions:
1. In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer.
2. Add beaten egg except for 1 teaspoon.
3. Sift flour and baking powder, and add to bowl, mixing with wet ingredients using a sturdy spoon until dough forms a ball.
4. Press dough into a greased 9 inch round cake pan or pie plate.
5. Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
6. Sprinkle with sliced almonds, if desired. (Oma always used the almonds, it looks pretty and adds a nice touch!).
7. Bake at 350°F for 25-30 minutes or until the top is light golden brown (firm to the touch).
8. This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!

 

 

 

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