I’m so excited to say I’m now offically a (hard-copy) published foodwriter!! A while back, I was asked by the editor of DUTCH the magazine to contribute and I happily accepted the offer. I got the magazine in the mail about a week ago and I showed my mom, to which my mom said “Hey, your bread looks quite similar to this one here!”. Hilarious, because it actually was my bread! That’s how good it looked folks – I’m so happy with the result! Anyhow, to celebrate I made a lovely buttercake, mmm!
Buttercake (or boterkoek in Dutch) is really easy to make. The most difficult thing is leaving it to cool completely because you’ll want to sink your teeth into this one as soon as it comes out of the oven. It’s buttery goodness! You have to cool it down for the butter to firm up, to have the ultimate buttercake experience. I like to add vanilla to my batter but you could also flavor it with lemon zest or almond extract. Enjoy!
Recipe Dutch Buttercake (Boterkoek)
Source: adapted from Bonn’s Bakery
Tools: 24 cm tart tin, dough scraper
|200||grams||unsalted butter (softened)|
|1/2||vanilla pod (seeds of)|
|1||egg, beaten (for glaze)|
|almond shavings (optional)|
- Pre-heat the oven to 180C/355F.
- Cream the butter and sugar together. Whisk in the egg until combined. Add the flour, vanilla seeds and salt and knead to a soft dough.
- Spread the dough out evenly in the tart tin with the dough scraper. Glaze the top with some beaten egg. Use a fork to make a pattern on the top. Leave for about 10 minutes, then glaze again and decorate with almond shavings if desired. Bake for 30-35 minutes or until golden brown. Leave to cool completely before cutting and serving.