Saturday, July 19, 2014

Dutch Boterkoek with Red Currants - Holländischer Butterkuchen mit roten Johannisbeeren


Today I am featuring a 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.

In summertime, the Butter Cake is even more delicious paired with a handful of seasonal summer fruit such as red currants. The taste of the good-quality butter together with the sweet almonds is unbeatable in combination with the delightfully tart red currants.
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.

Im Sommer schmeckt dieser Butterkuchen sensationell, wenn man ihn zusammen mit roten Johannisbeeren genießt. Der Geschmack der guten Butter zusammen mit den süßen Mandeln ist ein wahres Gedicht in Kombination mit den wunderbar säuerlichen roten Johannisbeeren.




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.
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.




The Boterkoek makes a wonderful afternoon or even mid-morning treat with a cup of your favorite tea, coffee or hot chocolate.

 Since the preparation of the cake is straightforward and utterly uncomplicted to say the least, it is certainly the perfect recipe to prepare at the last minute if you have unexpected guests for example.
Den Boterkoek kann man selbstverständlich nicht nur zum Nachmittagstee, Kaffee oder heißem Kakao genießen, er schmeckt auch einfach wundervoll mal eben so zwischendurch.

Da das Rezept für den Boterkoek recht unkompliziert ist, lässt er sich auch mal schnell und ohne große Vorbereitungen herstellen, wenn zum Beispiel unerwartet Gäste kommen.




The boterkoek is usually made in a special round boterkoek baking 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 the Boterkoek in a regular round baking pan or springform pan.

Once the boterkoek has cooled, and you have taken it out of the pan, 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 einfach in Stücke geschnitten. Falls man keine spezielle Boterkoek Backform in seinem Backformen-Fundus hat, backt man den Kuchen 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 dann aus der Form nehmen und in gleichgroße Stücke schneiden.




Dutch Butter Cake (Boterkoek)

Ingredients for the Cake
  • 150 grams good quality unsalted butter
  • 200 grams super fine (caster) baking sugar
  • 1/8 tsp fine sea salt
  • a bit of finely grated lemon zest (organic lemon, please)
  • 1 ½ tsp pure vanilla extract (you can also use some almond flavor)
  • 1 egg (L), beaten (free range or organic)
  • 200 grams white spelt flour (feel free to use regular AP (plain) or cake flour – most recipes for boterkoek call for AP flour)
  • 1/4 tsp cinnamon
  • ½ tsp baking powder
  • 20 grams flaked almonds
  • handful of fresh red currants, to serve
Holländischer Butterkuchen (Boterkoek)

Zutaten für den Kuchen
  • 150 Gramm gute Butter, ungesalzen
  • 200 Gramm feinster Backzucker
  • 1/8 TL feines Meersalz
  • ein wenig geriebene Zitronenschale (von einer unbehandelten bzw. Bio-Zitrone)
  • 1 1/2 TL natürliches Vanillearoma (oder natürliches Mandelaroma)
  • 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)
  • 1/4 TL Ceylon Zimt
  • ½ TL Backpulver
  • 20 Gramm Mandelblättchen
  • einige rote Johannisbeeren zum Servieren



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



Preparation
  1. Preheat the oven to 175 degrees Celsius.
  2. Lightly grease a boterkoek specialty baking pan or butter another round cake pan (26 cm) and line the bottom 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, cinnamon, and baking powder.
  7. Add the flour mixture to the butter mixture 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).
Zubereitung
  1. Heizen Sie Ihren Ofen auf 175 Grad Celsius vor.
  2. Die runde Boterkoek-Backform oder eine andere Backform (26 cm) fetten und den Boden mit Backpapier auskleiden. 
  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. Mehl, Zimt und Backpulver gut mischen. 
  7. Die Mehlmischung zu der Buttermischung geben und gut miteinander verrühren.
  8. 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.
  9. 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.
  10. Den Rest vom verquirlten Ei mit einem TL Wasser mischen und mit einem Backpinsel den Teig damit bestreichen.
  11. Mit den Mandelblättchen bestreuen und ungefähr 25 bis 30 Minuten backen oder solange, bis der Boterkoek eine schöne goldene Farbe hat.
  12. Den Boterkoek auf ein Kuchengitter stellen und mindestens 15 Minuten auskühlen lassen, bevor Sie ihn aus der Form nehmen (sonst bricht der Kuchen).
  13. Ganz auskühlen lassen, dann entweder in breite Streifen oder in keilförmige Stücke schneiden.



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

And as I already mentioned above, in summertime, the Butter Cake is even more delicious paired with a handful of seasonal summer fruit such as red currants 
Boterkoek ist wahrlich einfach und relativ schnell in der Herstellung und es lohnt sich wirklich, diesen wunderbaren Kuchen einmal auszuprobieren.

Und, wie ich schon erwähnt habe, schmeckt der Butterkuchen im Sommer geradezu sensationell, wenn man ihn zusammen mit roten Johannisbeeren genießt. 




Eet smakelijk!



44 comments:

  1. Hi Andrea, what a lovely little cake, the sliced almonds on top is really pretty and I suspect it will give the cake a slight crunch. very nice!

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    1. Cheri, a slight crunch is right but not too much - you do taste the good butter, the vanilla and a delightful hint of cinnamon and the sweet almonds with the slightest crunch - we love this cake. Easy, delicious yet elegant enough to serve it to guests!

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  2. I love almonds Andrea, this cake looks delicious. Perfect with fresh summer berries. Laura@Baking in Pyjamas

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    1. Dear Laura, so very nice to hear from you! How have you been? This cake is just perfect with those summer fruits, especially the wonderfully tart red currants are nice with this buttery treat of a cake.

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  3. Oh, but I can see how this one absolutely depends on good butter. There are so many terrific ones now to choose from in our markets herein Los Angeles - lots of "artisanal" (that word is wearing thin!) butters from nearby dairies and many imports from Ireland, Britain and France. I bet the almonds lend a pleasing crunch. This is my kind of treat.

    I apologize for my very extended absence from the scene. A car accident, surgery and physical therapy have combined to rob me of time spent blogging, cooking and web surfing. Add to that a move out of our home of twenty-three years , and I do mean OUT, as in lock, stock and barrel. This, in preparation for a remodel of aforementioned domicile. We are now in a rental, literally swimming among boxes. What an ordeal! I don't mean to complain, but as you can imagine, this has been a lot to take in. The icing on the cake was a wait of over three weeks for internet service hook-up during which time I actually became accustomed to life without the net. The truth is that the time spent away from my computer no doubt sped my healing from the accident and surgery. I am doing a bit better now, and I am dipping my toes in the proverbial water with a visit to your site. Now I want this cake! I hope all is well with you and yours, and I hope you are having a magnificent summer.

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    1. Dear Adri, I knew that something was wrong - I kept looking at your FB page as well as your blog and I just knew that you would not stop blogging just like that - a serious reason was obvious - now I am just relieved to hear that you are feeling better and recovering well! I missed your posts dearly! Please, do take it slow to begin with and take all the time necessary to get back on your feet as well as fell comfortable in your new home! I feel honored that you took the time to visit my blog and leave such a kind and thoughtful comment!
      Hugs and kisses and tons of get well soon wishes!
      Andrea

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  4. Delectable.
    I Adore the details.
    for example, those tiny white flowers upon this creation.
    xxx LOVE.

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    1. Dear Kim, those tiny white flowers are the last of the elderflowers that I could find anywhere - they are eatable and I just adore these very aromatic and elegant flowers. Alas, the season has come to an end and I will have to make due with my elderflower cordial stashed away in my cupboards.
      Thank you for your fabulous comment!
      Andrea

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  5. This cake sounds wonderful, and what a lovely presentation! Hope you had a wonderful weekend, Andrea.

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    1. Beth, yes, thank you, the weekend was rather hot (a heatwave of sorts), so we were trying to stay cool with visits to the swimming pool and consuming rather large amounts of ice cream.

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  6. Such a wonderful looking cake deserves to be pinned for future baking:D Love that photo of the red currents!

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  7. this rich,nutty cake with butter and paired with red currants is a winner....it is real tough to get red currants here...but will be making this cake for enjoying a perfect tea-time,thanks :-)

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    1. Kumar, absolutely, this cake can be served with all sorts of fruits and/or berries. I made another one late this afternoon and served it with fresh nectarines and pink vineyard peaches.

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  8. tea time i love to have 2 slices please

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    1. Candy, absolutely - this is a perfect cake for teatime! Thank you for stopping by!

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  9. Oh, my! This sounds so unbelievably good - my favorite kind of cake! Like the Kumars, currents are hard to find here, but since I first saw this recipe, I have been dreaming of raspberries on top. Butter + Mandeln = Himmel! Ich wünsche dich eine wunderbare Woche! ~ David

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    1. David, yes, raspberries are wonderful with this cake - maybe with a slight dollop of softly whipped vanilla cream?! I sometimes mix some crème fraîche with whipping cream and homemade vanilla sugar, then whip it all together ever so slightly - sehr lecker! You might enjoy that as well - we seem to share the same tastes, dear friend!
      Ganz liebe Grüße an euch beide,
      Andrea

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  10. Oh my goodness Andrea! These photographs are positively sensational! I very much wish I had this recipe last fall field hockey season for my daughters college after game tailgates as we have a player on the team from Holland. I'm certain this would have gone over spectacularly well! Would love to give it a try and deliver it along when the team comes to town in late September!

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    1. Dear Peggy, now that sounds wonderful - as I mentioned above, I just served another one this afternoon and we loved it it fresh nectarines and pink vineyard peaches - delicious too. Thank you so much for your kind words!

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  11. This is beautiful and how can you go wrong with lots of good butter?! Great photos Andrea, I feel like I could just reach into my computer and snitch a little piece. Oh how I wish!

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    1. Dear Chris, absolutely right - if you use great butter, the cake will be wonderful. I have tried many different kinds and they all do work well my my favorite treat, but once in a while when I get a chance to go to my favorite farm shop, I buy farm fresh butter - that´s when I think it tastes even a bit better.

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  12. I do so love butter cake and this one looks so beautiful and perfect.

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    1. Dear Trishie, thank you very much - butter cake is the best "make-on-the-spot" dessert and it is even better when served with some lovely fruit.

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  13. Oh, I looooooooove a good boterkoek ♥ Too bad it's so unhealthy.

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    1. Veggies and Vanilla, so nice to hear from you. How is life treating you? Are you still living and stuying in Middleburg (NL)? Well, hopefully I managed to bake an authentic enough version of the Dutch Boterkoek - and yes, it has some butter but that is the reason why I always serve it with fresh fruit or berries, varying with the seasons. That way, you can take a nice little slice and lots of fruit - just as we do with British shortbread.
      Veel liefs! Andrea

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  14. Absolutely stunning pictures with red currant.. yes i completely agree, a good quality butter is essential for a great end product in baking :)

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    1. Deepti, thank you very much - nothing beats the taste of good-quality butter - so true.

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  15. Butter cake with almonds & currants! What's not to love?
    Another fab post, my friend. Hope your week is going well. xo

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    1. Colette, a nice little cake - perfect for summertime baking! Thank you for stopping by!

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  16. This is such a beautiful cake Andrea...love the almond layer and the fresh currant...the photography is just amazing. Thank you for the inspiration.
    Enjoy your week :D

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    1. Juliana, thank you kindly for your nice comment! Hope all is well!

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  17. This is also very popular cake here in Indonesia, maybe because we used to be part of Dutch colonialisation.....
    my grandma use to made it with prunes, now i'm curious how does it taste with red currant

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    1. Dede, that´s what I heard - and I believe you are quite right with your assumption as there is a lot of Indonesian dishes to be found that grace the tables in the Netherlands and vice versa! Thanks for stopping by - hope your studies are going well!

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  18. This is definitely a cake that my husband and I would enjoy with its wonderful butter and almond flavor. I'm sitting in a hotel room this morning looking at your terrific photos and wishing I had a slice of your cake to go along with my morning coffee.

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    1. Karen, thank you - hope your move went well and that yor are getting a chance to take some deep breaths these days!!!

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  19. Almonds and redcurrants are a total winner!
    Mary x

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    1. Mary, absolutely - could not agree with you more!

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  20. I am all about these dense and delicious butter cakes. I tried one a few years ago, and I fell in love. I can't wait to try this version. It looks so lovely, my friend!

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    1. Monet, it is lovely indeed - if you get a chance to make it, I am sure that you will enjoy it!

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  21. Simply beautiful cake, Andrea! I make a Dutch Butter Cake quite often…one of my favorites! Love the dense, buttery texture! Your photos are gorgeous!

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    1. Simply beautiful is often the best, Kathy! I am sure that with a Dutch husband you have your own lovely recipe for this traditional cake!

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  22. This looks beautiful and would be perfect for an afternoon tea or I can just picture this as part of a picnic lunch at the beach. I will have to give this a try, although it is very hard to get red currents where I live so I will substitute for raspberries or strawberries.

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    1. Karen, oh, serve any fruit with this cake that you can get your hands on and tastes its best at the time you are making this - we do call this "picnic cake" in our family - I always knew it, Karen, great minds just think alike! Thank you for your comment!

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