Dutch Boterkoek, Rich and Dense Buttery Cake
🧂 Ingredients
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- 250 grams unsalted butter, room temperature
- 200 grams caster sugar
- 250 grams all-purpose flour
- 1 egg yolk
- 1 egg yolk, for brushing
- 1/4 tsp fine salt
- 1 tsp vanilla paste
- 1 tsp lemon juice (optional, for a fresh aroma)
- 2 tbsp chopped almonds, for topping (optional)
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👩🍳 Instructions
- 1 Preheat the oven to 340°F (170°C). Prepare a round pan, 20-22 cm (about 8-9 inches) in diameter, grease it with butter, and line the bottom with parchment paper.
- 2 Beat the butter and caster sugar using a mixer on medium speed for 2-3 minutes until pale and soft—there's no need to beat it until fluffy like when making a regular cake.
- 3 Add the egg yolk, salt, vanilla paste, and lemon juice. Beat briefly until well combined.
- 4 Gradually add the flour while mixing with a spatula (don't use the mixer anymore) until it forms a dense dough that can be shaped, with a texture like wet sand that holds together.
- 5 Pour the dough into the pan, then flatten and press down the surface using the back of a spoon or spatula until even and neat.
- 6 Create a diamond (crisscross) pattern on the surface of the dough using a fork—this is boterkoek's signature look.
- 7 Brush the surface of the dough evenly with the egg yolk using a pastry brush, then sprinkle with chopped almonds if you like.
- 8 Bake for 25-30 minutes until the surface turns golden brown. The center will still feel a bit soft when pressed—that's normal, as it will firm up once it cools.
- 9 Remove from the oven and let the boterkoek cool completely in the pan before slicing, so the texture sets perfectly.
- 10 Cut the boterkoek into triangles or squares, and serve with warm tea or coffee.
💡 Tips
• Make sure the butter is truly at room temperature (soft but not melted) so the dough mixes evenly and the final result is soft.
• Don't overmix the dough after adding the flour—just stir until combined so the boterkoek doesn't turn out hard and tough.
• Boterkoek tastes best after resting overnight, as the buttery flavor becomes more pronounced and the texture becomes perfectly dense.
• Store in an airtight container—boterkoek will keep for up to 1 week at room temperature and tastes even better the next day.
📊 Nutrition Facts / serving
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