Difference between revisions of "Boterkoek"
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* [[slivered almond]]s (optional) | * [[slivered almond]]s (optional) | ||
| − | == | + | == Procedures == |
# Grease a 1½ x 8" round cake pan and dust it with [[flour]]. | # Grease a 1½ x 8" round cake pan and dust it with [[flour]]. | ||
# Mix the [[flour]], [[baking powder]] and [[granulated sugar|sugar]]. | # Mix the [[flour]], [[baking powder]] and [[granulated sugar|sugar]]. | ||
Latest revision as of 08:06, 14 July 2012
Description
Butter cake. A rich full cake with a strong butter taste.
Ingredients
- 2 cups flour
- 1 tsp baking powder
- ⅔ cup sugar
- 8 oz unsalted butter, med-hard consistency
- 1 tsp almond extract
- 1 pinch salt
- 1 egg yolk
- ½ egg white
- slivered almonds (optional)
Procedures
- Grease a 1½ x 8" round cake pan and dust it with flour.
- Mix the flour, baking powder and sugar.
- Cut in the butter.
- Make very sure that the butter is neither too hard nor too soft (remove from fridge 1 hour before using)
- Mix well.
- Add almond extract, salt and egg yolk.
- Mix well or just grease your hands and knead the dough, until it is very smooth.
- Place the dough into the prepared pan and press down firmly.
- Brush the top generously with the egg white.
- slivered almonds may be placed on the top of the cake for extra flavor.
- Bake at 350°F for 35 minutes.
- Allow to cool thoroughly before serving.
