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Boterkoek (Dutch Butter Cake)

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“This is a traditional Dutch recipe. It's a rich, buttery, dense cake. The key to making it, is keep the ingredients, and also your hands, cold while working the dough.”
READY IN:
1hr
YIELD:
1 8inch butter cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter a 8" springform pan.
  2. Pre-heat the oven to 350 degrees F.
  3. Sift flour and sugar in a bowl.
  4. Add butter, salt, and vanilla.
  5. Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
  6. Don't work too much.
  7. It needs to stay cold.
  8. (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
  9. Brush the top with the egg.
  10. Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
  11. Cool in the pan, release the spring, and remove cake.
  12. Serve in thin slices- it is rich!

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