BOTERKOEK - DUTCH BUTTER CAKE
This butter cakes is, well, mostly butter! Nothing wrong with that - and this dense, buttery, sweet cake just sticks to your ribs. To make it even more sweet and yum, you can layer some almond paste in the middle, before baking. Now, why would you not do that???
Provided by Lori Loucas @jostlori
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Scrape the seeds of the vanilla bean into a large bowl. Add the flour, sugar, salt, egg and lemon zest. Mix well.
- Add the butter to the bowl and cut into the flour mixture. You want it well incorporated. Then knead the dough until it all comes together. If it turns sticky while kneading, wrap it in plastic wrap and refrigerate for a few minutes, then continue.
- Butter a 9 inch pie pan, and pat the dough into the pan. Make sure it is spread evenly. If using the almond paste, pat half the dough into the pan, cover with the almond paste, then pat the rest of the dough over the paste. Make sure the dough is a uniform depth with a smooth top.
- Using the tines of a dinner fork, make three "stripes" by dragging the fork across the dough in one direction. Turn the pan one quarter turn, then make three more "stripes" across the pan. It'll look kind of "plaid". Beat the remaining egg and brush it over the top of the cake.
- Bake for 15 minutes, until the sides start to pull away and toast. You want the inside to be baked but still soft, and if you bake too long it will be dry and dense. Cool completely, then slice into thin slices or small squares. It will be VERY rich, so a little goes a long way!
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