I really enjoyed the year I lived in Rotterdam, the Netherlands with Jana and Caitrin! Some of my favourite memories, mostly food related, centered around the open air markets where we frequently shopped. I remember the first time we discovered boterkoek from one of the baker’s stands. At first it didn’t look like much, but the locals were buying it up like gang busters, so I had to see what the fuss was all about. Since we had just arrived in the Netherlands, my Dutch language skills were, well non existent, so I couldn’t ask the baker’s daughter or anyone for that matter what exactly I was buying. As soon as the girls and I got back to our shoebox apartment, we sliced up the wedge of boterkoek and had bite. It was the richest sweet treat I have ever tasted! The texture was very dense, slightly crisp on the outside, buttery smooth and soft on the inside. The taste was devilishly rich and buttery with the taste of almonds and a slight sweetness lingering in the background.I was in love! We finished off the whole wedge that day, and picked up a beautiful golden brown wedge of boterkoek every time we went to the market. Sometimes it would make it home, sometimes it wouldn’t! As my Dutch improved (I was getting lessons from the rest of the kitchen staff at the Westin Hotel where I worked) I continued to ask the baker’s daughter for the recipe every time we hit the market. Unfortunately all she ever gave me was smiles and not her family’s recipe. Fortunately, every family in the Netherlands has a similar recipe and Gento, a fellow Chef at The Westin was more than happy to show me his recipe for botterkoek. This fall as the days get shorter and the nights a little cooler, try baking this dangerously rich and addictive butter cake.It is perfect for nibbling with coffee or tea on a cool evening.
Botterkoek – Dutch Butter Cake
Makes 2 x 8” round cakes
Prep Time 10 minutes
Total Time 30 minutes
500 g Compliments Organic All Purpose Flour
250 g icing sugar
450 g very cold Compliments Organic Butter, plus more for greasing the pans
1/2 tsp sea salt
2 tsp vanilla
1 large egg, lightly beaten
- Butter 2 x 8" spring form pan or cake pans and line the bottom with parchment paper. Pre-heat the oven to 350°F (176°C).
- Sift flour, sugar and salt together in a large mixing bowl and add the vanilla. Cut the butter into small pieces and rub or cut it into the flour using your fingertips or utensil, just until the dough begins to hold together, being careful not to work the dough too much.
- Divide in half and press the mixture into the prepared pans and lightly brush the tops with some of the beaten egg.
- Place the pan just below the middle of the oven and bake for 20-22 minutes, it should be golden brown and just set.
- Allow to cool completely in the pans. Serve in thin slices- it is rich!
TIP – There are many variations on Botterkoek, one of my favourite is made with almonds. If you like add 1 tsp of almond extract, 100 g fine ground almonds, or 80 g of marzipan (almond paste) to the mix. You can also garnish the top with whole, sliced or slivered almonds for decoration.
TIP – If you prefer this recipe can also be made in a food processor. The only difference being that I like to freeze the butter instead so it stays nice and cold during processing!
