“BOTERKOEK” Dutch Almond Butter Cake
My daughters are so Blessed to have grown up with a combination of rich cultural traditions – Dutch, Portuguese, South/Anglo Indian. They grew up with Dutch grandparents who introduced them to Sinterklaas Avond (St. Nicholas Eve which is celebrated annually on December 5th) and of course the quintessential BOTERKOEK, the favoured serving at afternoon tea visits to Oma and Opa’s home.
Oma made this traditional almond butter cake with white flour, white sugar, butter and almond extract. It soon came to be my favourite dessert anytime! Over time I experimented with variations and this Boterkoek recipe is what Oma and Opa called “delicious” when I made it for them during a visit. Enjoy!
- It’s a “go-to” easy dessert!
- Ideal for paleo and gluten-free baking.
- You know what’s in it – nothing artificial!
1 Cup (packed) Almond Flour
(I use Bob’s Red Mill Natural Almond Flour made from whole almonds.)
2 Cups (unpacked) Demerara Sugar
1 Cup (2 sticks) Unsalted Butter (melted)
2 Teaspoons PURE Almond Extract (Most extract bottle caps contain one teaspoon. I pour in 2 bottle caps.)
- Melt the butter into liquid form.
- In blender, (I use my Vitamix), blend the melted butter and Demerara sugar. I do this because the Demerara sugar is quite grainy and this process makes it very fine. If you like the grainy texture, you can forego the electric blending and blend by hand.
- Add the almond extract to the Demerara sugar, butter mixture and blend or mix well.
- In mixing bowl add this mixture of butter, Demerara sugar and almond extract to the almond flour. Mix well. I prefer this dough to be more moist than dry.
- Bake in pre-heated 325 degree oven for 20 to 25 minutes. Careful not to over-bake!
Dutch Almond Butter Cake