Boterkoek (dutch Butter Cake)

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs, beaten
• 1 tablespoon almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 16 almond halves (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease two 8 inch round cake pans, or 9 inch pie plates.
• in a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. add eggs, reserving just enough to brush over the tops, about 1 tablespoon. stir in the almond extract. combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. the dough will be stiff.
• press evenly into the two prepared pans. press almond halves into the top where each slice would be. brush the tops with a thin layer of the reserved egg.
• bake in the preheated oven for about 30 minutes, or until the top is golden brown. cut into wedges to serve.