Dessert

Dutch Buttercake (Boterkoek) is for Dessert.

Dutch Buttercake (Boterkoek) takes 15 minutes to prepare.

Dutch Buttercake (Boterkoek) takes 25 minutes to cook.

Dutch Buttercake (Boterkoek) makes 24 servings.

The ingredients for Dutch Buttercake (Boterkoek) are:

Caster (superfine) sugar, 250 grams
Cake Flour, 250 grams
Ghee (clarified butter) or Cultured European Butter (85% fat) 250 grams
Vanilla Extract, 1 tsp
Scrambled Egg, 1 large
Salt, a pinch

Optional:
lemon zest (1 lemon)
lemon juice

Here is how you make Dutch Buttercake (Boterkoek):

Important Note:Using regular sugar, flour and/or butter will substantially change the outcome. The sugar and flour are too course typical US butter has too much water. This recipe can be varied up or down in amount so long as the butter, flour and sugar are equally proportioned by weight. Beat an egg in a bowl. You will use 3/4 of the egg for the batter and the rest as a wash on top. Mix butter/ghee (room temperature or melted), sugar, vanila, lemon zest (optional) and 3/4 of a beaten egg. Once blended, mix in the flour. Let rest for about 1/2 hour.Preheat oven to 392 degrees farhenheit (200 degrees Celsius). Grease a cake pan. Press mixed batter into pan evenly and make reasonably flat. Brush remaining egg over the top evenly. You can mix the egg with a bit of lemon juice if you like a very lemony taste. Traditionally the top is scored with rectangular patterns by dragging the back of a fork lightly across the top.Bake for 25 mintues. Let fully cool. Cut into 24 evenly sized pieces. Serving Size: Makes 24 piecesNumber of Servings: 24Recipe submitted by SparkPeople user CAMICHAELS4551.

The nutritional information for Dutch Buttercake (Boterkoek) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 175.5

• Total Fat: 10.7 g
• Cholesterol: 8.9 mg
• Sodium: 7.1 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 0.0 g
• Protein: 1.0 g