Almond Butter Cake

    Almond Butter Cake

    (32)
    4saves
    50min


    30 people made this

    This is a delicious Dutch cake that's easy to make and a perfect complement to a cup of tea or coffee. It has a soft biscuit-like texture.

    Ingredients
    Serves: 12 

    • 170g butter, softened
    • 1 cup (220g) white sugar
    • 1 1/2 teaspoons almond essence
    • 1 egg, beaten
    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon baking powder

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C. Grease a 23cm round cake tin.
    2. In a medium bowl mix together the butter, sugar and almond essence until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.
    3. Bake for 30 to 40 minutes in the preheated oven until the top is light golden brown. When cool slice into wedges to serve.
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    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (27)

    by
    8

    I brought this to a family dinner. It was delicious. However, my DH was expecting something gooey. This is what he remembered butter cake as from his childhood. This cake is not gooey. It is rich, flaky & buttery. Delicious.  -  27 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    7

    Sooo good. A little sugar on top would be good for next time. I haven't had this in a long time and it came out exactly like I remembered it. I baked it for right about 35min and it browned nicely Thanks for the great recipe! My husband tried it today and liked it, too. It's just how he remembers it being. His grandparents are Dutch immigrants.  -  30 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    7

    This Dutch Treat is DELICIOUS! It tastes like I used Almond Paste, but without the hassle and expense.I make this ALL the time. Don't even think of using margarine. It is quick and tasty. I usually brush the top with milk or egg whites. I've made it in the pie plate, sliced in wedges, and in a square pan, and cut into small bars. It is ALWAYS a hit!  -  02 Jan 2008  (Review from Allrecipes USA and Canada)

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