Monday, July 8, 2013

Boterkoek (Dutch Butter Cake) - Holländischer Butterkuchen


Today I am featuring Dutch boterkoek, which can roughly be translated as “butter cake”. It can be described as a dense, rich, buttery bar cookie, baked in a round tin, and cut into wedges after baking. 
Heute gibt es einen holländischen Boterkoek oder auch Butterkuchen. Man kann ihn als wundervoll buttrig und reichhaltig beschreiben, ein Kuchen, der in einer runden Backform gebacken wird und nach dem Backen in dreieckige Stücke geschnitten wird.




Boterkoek is a traditional Dutch recipe, somewhat of a cross between a tart and shortbread. Since there is quite a bit of butter in the boterkoek and given just how key butter is to the flavor of this recipe, you should really try to use the best-quality and freshest butter you can find. This makes a wonderful afternoon or even mid-morning treat with a cup of your favorite tea or coffee (or hot chocolate) and it is also simple to make, making it the perfect recipe to prepare at the last minute if you have unexpected guests for example.
Boterkoek ist ein traditionelles holländisches Rezept, ein Gebäck, das eine Mischung ist zwischen einer Tarte und Shortbread. Da der Boterkoek eine gute Menge Butter enthält und sich in dem Rezept eben alles um den Geschmack von Butter dreht, sollte man Wert darauf legen, eine wirklich gute und wohlschmeckende Butter zu benutzen. Den Boterkoek kann man selbstverständlich nicht nur zum Nachmittagstee oder Kaffee oder mit einer Tasse heißem Kakao geniessen, er schmeckt auch einfach wundervoll mal eben so zwischendurch. Da der Boterkoek so einfach und schnell zu backen ist, lässt er sich auch  schnell und ohne große Vorbereitungen herstellen, auch wenn unerwartet Gäste kommen.




The boterkoek is usually made in a special round boterkoek pan. The butter cake is then cut into wedges, leaving it somewhere between a cake and shortbread. But, because you are probably not likely to find one of these specialty baking pans at your kitchenware store, you can bake them in a regular round baking pan or springform pan and once the boterkoek has cooled, you can cut into it into wedges or small slices. 
Der Boterkoek wird normalerweise in einer speziellen Boterkoek Backform gebacken. Nach dem Backen wird der Kuchen in Stücke geschnitten, wobei die Konsistenz an Shortbread erinneren. Falls Sie, was wahrscheinlich ist, keine solche Backform haben, backen Sie den Boterkoek einfach in einer normalen Springform oder in einer anderen runden Backform. Eine Pie-Form tut es natürlich auch. Nachdem der Boterkoek ausgekühlt ist, kann man ihn in gleichmäßige Stücke schneiden.




Dutch Butter Cake (Boterkoek)

Ingredients for the Cake
  • 150 grams good quality unsalted butter (I like to use farm fresh butter)
  • 200 grams super fine (caster) baking sugar
  • 1/8 tsp fine sea salt
  • a bit of finely grated lemon zest (I always use organic lemon)
  • 1 ½ tsp pure vanilla extract (you can also use some almond flavor)
  • 1 egg (L), beaten (try to use free range or organic if possible)
  • 200 grams white spelt flour (feel free to use regular AP (plain) or cake flour – most recipes for boterkoek call for AP flour)
  • ½ tsp baking powder
  • 20 grams flaked almonds


Equipment needed
  • round baking pan or springform pan (26 cm) unless you happen to own a specialty round boterkoek pan
  • pastry brush
  • parchment paper


Holländischer Butterkuchen (Boterkoek)

Zutaten für den Kuchen
  • 150 Gramm gute ungesalzene Butter (falls möglich frische Butter vom Bauern)
  • 200 Gramm feinster Zucker
  • 1/8 TL feines Meersalz
  • ein wenig geriebene Zitronenschale (von einer unbehandelten bzw. Bio-Zitrone)
  • 1 1/2 TL natürliches Vanillearoma
  • 1 Ei (L), verquirlt (wenn möglich Bio)
  • 200 Gramm Dinkelmehl Type 630 (man kann natürlich auch normales Weizenmehl nehmen – in den meisten Rezepten wird Weizenmehl Type 405 verwendet)
  • ½ TL Backpulver 
  • 20 Gramm Mandelblättchen


Zusätzlich
  • eine runde Backform oder Springform (26 cm) – wenn Sie eine spezielle Boterkoek Backfrom besitzen, nehmen Sie natürlich diese für´s Backen des Boterkoek.
  • ein Backpinsel
  • etwas Backpapier



Preparartion of the Boterkoek
  1. Preheat the oven to 175 degrees Celsius.
  2. Line a 26 cm boterkoek specialty pan or other round cake pan with greaseproof paper.
  3. In a medium bowl, cream the butter, sugar, salt, lemon zest and vanilla extract until light and fluffy.
  4. Remove one teaspoon of the beaten egg and set aside in a small bowl.
  5. Pour the rest of the egg into the butter mixture, and stir well. 
  6. Whisk together the flour and baking powder.
  7. Add the flour and baking powder, and mix until you have a smooth dough.
  8. Transfer the mixture to your baking pan and press the dough with the palms of your hands into the pan until you have a reasonably smooth top. If you feel that the dough is very sticky, use a piece of saran wrap (cling film) and place it on the dough and then smooth the surface with the back of a cup measure or a large spoon.
  9. If you would like to have a distinct pattern on your boterkoek , then mark the dough with the tines of a fork at this stage.
  10. Mix the teaspoon of egg with a teaspoon of water, and brush on top of the boterkoek. 
  11. Sprinkle with the flaked almonds, and bake for about 25 to 30 minutes until just golden and firm to the touch.
  12. Transfer to a cooling rack and let cool for about 15 minutes before unmolding (or the boterkoek will break).
  13. Let the boterkoek cool completely before cutting it into wedges (or slices if you prefer).


Boterkoek is a really simple recipe with surprisingly good results for something so easy – so go ahead and try this wonderful Dutch treat.

Eet smakelijk!

Herstellung des Boterkoek
  1. Heizen Sie Ihren Ofen auf 175 Grad Celsius vor.
  2. Die runde Backform fetten (26 cm) und mit Backpapier auslegen.
  3. In einer mittelgroßen Schüssel die Butter, den Zucker, das Salz, die geriebene Zitronenschale und das Vanillearoma miteinander verrühren.
  4. Etwa einen Teelöffel von dem verquirlten Ei in eine kleine Schüssel geben.
  5. Den Rest vom Ei zum Teig geben und mischen.
  6. Das Mehl und Backpulver mischen und gut unterrühren.
  7. Den Teig in die Backform geben und mit den Händen andrücken – falls der Teig zu sehr klebt, kann man auch ein Stück Frischhaltefolie auf den Teig legen und ihn dann mit Hilfe eines breiten Löffels oder mit einem Glasboden glatt streichen oder drücken.
  8. Wenn Sie ein Muster auf ihrem Boterkoek haben möchten, dann sollten Sie jetzt eine Gabel mehrmals über den Teig ziehen, so dass ein Gittermuster entsteht.
  9. Den Rest vom verquirlten Ei mit einem Tl Wasser mischen und mit einem Backpinsel den Teig damit bestreichen.
  10. Mit den Mandelblättchen bestreuen und ungefähr 25 bis 30 Minuten backen oder solange, bis der Boterkoek eine schöne goldene Farbe hat.
  11. Den Boterkoek auf ein Kuchengitter stellen und mindestens 15 Minuten auskühlen lassen, bevor Sie ihn aus der Form nehmen (sonst bricht der Kuchen).
  12. Ganz auskühlen lassen und dann entweder in breite Streifen oder in keilförmige Stücke schneiden.


Boterkoek ist wahrlich einfach und relativ schnell in der Herstellung und es lohnt sich wirklich, diesen einmal auszuprobieren.

Eet smakelijk!




29 comments:

  1. Butter cake?? Yes please!!! Sounds wonderful and looks so delicious!

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    1. Butter cake is out of this world delicious and a breeze to bake - I am sure you would enjoy this Dutch treat as much as we alway do.

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  2. Andrea doll, you have such a knack for cute settings.
    I love the Dutch-inspired setup. The porcelain clogs, windmill plates.
    And the buttercake is lovely. I can't wait to try it. oxo

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    1. Colette, just having some fun with all those collected and beloved accessories - I always envisioin that my Dutch baked goods need some Dutch props, makes it even more fun.

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  3. I know Butterkuchen but I never had a Dutch Butterkuchen before! This looks fantastic! You totally make me wanna eat my screen right now ;) Love the flavors you have here, hints of lemon, vanilla and almonds... Delicious!! Have a wonderful day too dear :)
    xox Amy

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    1. Amy, thank you so much - glad that you like this recipe. I am sure that you would enjoy nibbling on a wedge of the Dutch Boterkoek - it tastes wonderful and the texture is kind of melt in your mouth - certainly worth making more than once.

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  4. Andrea - noch einmal ein fantastisches Rezept! Vielen Dank! I am pinning this so I can make it for my colleagues at work - as you know, they love a good cake. I will be using Beurre Président to make this, too! Bis später! ~ David

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    1. Oh - and I forgot to mention how incredibly beautiful the photos are, with all your dutch plates! LOVE it!

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    2. David, I am sure that your colleagues at work will enjoy this cake - I just baked another one today, part of it is going to a bake sale tomoroow and the other part will be gifted to a dear friend tomorrow - it is always nice to have a bit of an audience or rather as many different taste testers as possible because I love to hear their opinions and I am happy to report that I have had only "raving reviews" for this lovely little cake/shortbread.

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  5. G O R G E O U S Cake.
    Love the presentation and the little glass shoes on the plate!
    Wonderful. X

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    1. Kim, thank you kindly - how nice to read that you enjoy my fun presentation!

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  6. Since we were influenced by holland colonisation in Indonesia, we used to called the boterkoek as buetercake

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    1. Well, the Dutch call it "boterkoek" - "boter" for butter and "koek" for "cake" - how interesting that there seems to be different versions of that word.

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  7. Such a lovely butter cake, Andrea! Do you mind if I raid your linen/china cabinet? You have the most wonderful tableware!!!

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    1. Liz, absolutely, I would not mind at all to share a few of my plates and cutlery and tableware - in fact if that were possible that would be quite nice!

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  8. Andrea, I really love this. I lately realized that I don't have particular cake that I like (if someone asks me what kind of cakes I like) but I love all your desserts. Your cakes are similar to what I enjoy in Japan - not so heavily sweet and light. I enjoy coming here to see what you've been baking! :)

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    1. Thank you so much, Nami, I take that as a huge compliment coming from you - you make my day when you tell me that we seem to share the same kind of taste when it comes to cakes - thanks for letting me know, my friend!

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  9. I love simple cakes like this one Andrea, it looks delicious.

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    1. Laura, more often than not, less is more and more delicious too. Glad that you like this simple Dutch buttery cake treat.

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  10. Yes, please!! It sounds wonderful.

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    1. Thank you, kindly - glad that the Dutch Butter Cake appeals to you.

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  11. What a wonderful cake - vanilla, butter and almonds sound SO delicious! and as always such a beautiful presentation
    Mary x

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    1. Mary, thank you very much - this cake is fun to make again and again and again - a new found family favorite it seems.

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  12. Andrea, I'm thinking that these would be quite addictive. One little sliver and then another and another and ............. Oh my, they look fabulous and I love that you can put them together so simply!

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  13. Simple and gorgeous! It´s like shortbread with egg, brilliant cake Andrea for lazy afternoons sipping coffee!

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    1. Paula, nothing more delightful than a nice slice of cake and a cup of tea in the afternoon.

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  14. This looks so delicious. I grew up on a small 'gentleman's farm'. We had a couple of cows that my brothers milked--they sold the milk and used the money for boy toys. We always had plenty of fresh cream, we had an old fashioned butter churn and made butter. It was magical to watch the butter appear after churning for what seemed like hours! It would be great to use just churned butter in this recipe!

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    1. Cindy, oh I love that story thanks so much for sharing it! And I would love to try some of the farm fresh butter in this cake or slather it on a delicious slice of freshly baked bread! How wonderful! Thank you for all the wonderful comments - I really appreciate them!

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