Dutch Butter Cake | Authentic Old Fashioned Recipe | How To | Jordinner

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat and dairy-free.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a low-calorie sweetener, while honey is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often more affordable.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a budget-friendly alternative.

Grease a baking tin with butter.

Fold parchment paper in half, then in half again, and cut to create a perfect base for the tin.

Combine butter and sugars in a mixing bowl until creamy.

Grate lemon zest into the batter and mix well.

Add half of the beaten egg and mix quickly.

Add a pinch of salt and all of the flour, mixing with a spatula before kneading with hands to form a dough.

Let the dough harden in the fridge.

Roll out the dough and press it into the baking shape, covering all corners.

Brush the dough with the remaining half of the beaten egg.

Bake in an oven at 190°C for about 18 minutes.

Remove the butter cake from the oven and let it cool completely before removing from the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens