Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavour - a favourite in most Dutch households!
This comes pretty close to Opa's authentic Boterkoek, and I must agree with Debora T. that it tastes more authentic the next day. I recommend letting it sit out for a night before eating it. I sprinkled sliced almonds on top after applying the egg wash. Also, we like it a little more dense, so in subsequent batches I used only a teaspoon of baking powder - 04 Jan 2011 (Review from Allrecipes USA and Canada)
I am from Holland and can definitly say that this tastes pretty authentic. If you want perfectly authentic, put it aside and eat it the next day. Excellent! Yummm - 13 Feb 2010 (Review from Allrecipes USA and Canada)
Delicious! I used 2 tsp of almond extract, and 1 tsp of lemon extract for extra flavour. I added 2 tbsp of milk to make it a little less dense,and a pinch of salt along with the flour and baking powder. Instead of brushing the egg on top I made a quick icing with powdered sugar, almond and lemon extract, and milk. - 11 May 2009 (Review from Allrecipes USA and Canada)