Boterkoek is a classic Dutch bake, a mix between a tart and shortbread made with quality butter, resulting in a rich, dense pastry. A quick and easy bake well paired over coffee with friends.
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Ingredients 200g Good Quality Unsalted Butter, room temperature
200g Whitworths Caster Sugar
1kg Caster Sugar ∙ £2.55
2kg Caster Sugar ∙ £4.09
500g Caster Sugar ∙ £1
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250g Plain Flour 1 Egg, Beaten (half for mixture and half to glaze)
Pinch of Salt
1 Lemon, Zest
2 tbsp of Lemon Juice
80g Almonds, finely chopped
Whole Almonds to top
Directions Preheat your oven to 180°C and prepare a springform tin by greasing and lining it with greaseproof paper.
In a bowl, cream together the butter and sugar
until the mixture becomes light and fluffy.
Gradually add half of the beaten egg into the
butter-sugar mixture, ensuring it's fully incorporated.
Combine the flour, salt, lemon zest, and lemon juice into the mixture, stirring well until it forms a dough-like consistency.
Mix in the almonds until evenly distributed
throughout the dough.
Transfer the dough into the prepared tin,
using a metal spoon to smooth it out evenly.
Beat the remaining egg and, if needed, add 2
teaspoons of milk to it. Brush this mixture over the dough.
Use a fork to create criss-cross patterns on the top of the dough. Then decorate with the remaining almonds.
Brush the top of the dough once more with the
beaten egg-milk mixture.
Bake for 25-30 minutes or until the top turns golden brown.
Allow to cool before slicing and serving. Enjoy your delicious almond and lemon butter cake!
Recipe Note
Can be stored for 5-7 days (covered with foil)
or keeps 3 months in the freezer.
