Oh boy, my Oma is going to kill me for posting this. Granted I did Canadianized it a little bit and she was fine with that.
Boterkoek (Butter Cake from Holland)
1 cup softened butter
1 1/2 cups white sugar
2 beaten eggs
1 tablespoon almond extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
Sliced Almonds
Maraschino Cherries
Preheat Oven to 350 degrees. Grease two 8 or 9 inch pie pans with butter (no spray, it's terrible)
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, leaving a small amount to brush on top (about 2 tablespoons). Stir in almond extract. Stir in flour and baking powder with a sturdy spoon. The dough will be stiff almost like bread dough, it is not a watery cake batter at all.
Press dough evenly into the two pans. Place and press almonds and cherries into the dough in a festive pattern or where each slice will be (note: this is an extremely rich cake. Slices are usually an inch wide at most) Brush the top of the cake with reserved egg. Sprinkle top with a little bit of white sugar.
Bake for 30 minutes or until golden brown.
Cool completely before cutting into wedges.
|