Dutch Butter Cake (Boterkoek)

Dutch Butter Cake (Boterkoek)


36 people made this

Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavour - a favourite in most Dutch households!


Serves: 16 

  • 250g butter, softened
  • 1 1/2 cups (330g) white sugar
  • 2 eggs, beaten
  • 1 tablespoon almond essence
  • 2 1/2 cups (250g) plain flour
  • 2 teaspoons baking powder
  • 16 almond halves

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat the oven to 180 degrees C. Grease two 20cm round cake tins, or 23cm pie dishes.
  2. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond essence. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
  3. Press evenly into the two prepared tins. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
  4. Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

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