Besides gardening, baking is one of the things I am most excited to do with Juney. I think it's a great way to help her grow and develop, but mostly, what's more fun than baking with your mom? At least that's what I'm hoping she thinks anyway ;) There are a million cakes to explore making, so I thought I would make Sunday our official cake day. This week's cake was actually made this past Thursday. It's a Dutch Buttercake (Boterkoek) and growing up, it was one of my babysitter's staples. I describe it as a mixture between a big cookie and biscotti and it is perfect with tea in this Fall weather.
Here's the recipe I used via Love Foodies
- ½ cup or 150 g butter
- 1 cup or 200 g regular sugar if you cannot get caster. (recipe suggests "superfine" but I used regular)
- 1 1/2 teaspoons almond extract
- 1 egg, beaten
- 1 ½ cups or 200 g plain flour
- 1/2 teaspoon baking powder
- Handful of flaked almonds (optional)
- You can swap 75 g / 1/2 cup of the flour amount for the same amount of ground almonds or desiccated (flaked coconut) This will also give a lovely flavour.
- Preheat the oven to 350 F Grease and line your tin.
- Mix together butter, sugar and almond extract until light and fluffy.
- Add the beaten egg to the mixture but LEAVE a teaspoon or so in the bowl for glazing at the end. Combine egg with the mixture, and add the flour and baking powder. Combine until smooth.
- Place mixture in the baking tin and gently push evenly with your hands or back of a spoon. Get it level.
- Use a sharp knife and score the surface of the mix in a criss cross pattern, like the photo.
- Mix the teaspoon of egg with a teaspoon of water, and brush on top of the buttercake.
- Sprinkle with the flaked almonds, and bake for 25-30 minutes until just golden and test with a toothpick it comes out clean.