How to Make Boterkoek: Dutch Butter Cake Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while margarine is often less expensive.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract is more commonly available and offers a different flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

powdered sugar

🥗Healthier: stevia

💰Cheaper: none

Stevia reduces calories while providing sweetness.

Preheat the oven to 350°F (175°C).

Melt 350 grams of unsalted butter in a pan, turning off the heat when a few pieces are still solid.

Separate one egg, placing the yolk in a bowl and whisking the egg white until loose.

Butter and flour a 9-inch cake pan thoroughly.

Sift 500 grams of self-raising flour into a large bowl.

Sift 200 grams of caster sugar into the bowl with the flour.

Add 180 grams of granulated sugar and a pinch of salt to the bowl.

Pour the melted butter into the dry ingredients.

Add the egg yolk and one whole egg to the mixture and mix by hand until fully incorporated, ensuring no flour remains stuck to the sides of the bowl.

Transfer the dough into the prepared cake pan, smoothing the top with your hands.

Spread the whisked egg white on top of the dough.

Bake in the preheated oven for 25-30 minutes until golden and a toothpick comes out clean.

Allow the cake to cool in the pan for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens