This dessert brings back such fond memories of my childhood, it was a family favorite for any gathering, whether it was coffee with friends or on our dessert table for the Holidays. My parents immigrated from the Netherlands and tried to keep our Dutch heritage alive by speaking Dutch at home and cooking dishes from their native land. this recipe was passed down from my Oma. It is a Dutch butter cake rich in flavor and dense in texture and can be best described as a cross between a thick sugar cookie and a pound cake. It uses a dough instead of a batter and is cooked in a spring form pan. After cooling it is cut into diamond shaped pieces. I used lavender as a garnish
Ingredients
- •1 cup or 2 sticks unsalted butter (225g-250g) softened to room temperature
- •1 cup Sugar
- •1 tsp Vanilla extract
- •1 tsp Lemon zest
- •1/4 tsp Salt
- •1 Egg
- •2 cup All-purpose flour
Preparation
Beat sugar and butter together in an electric mixer until combined. add vanilla extract, lemon zest, salt, egg and flour until combined. Grease the spring form pan and place the dough in it and spread it evenly in the pan. Lightly brush an egg wash on top of the dough and bake in a preheated 350 degree oven until the top is golden brown, about30-40 minutes. Let cool and cut into a diamond pattern by cutting one inch slices through the cake, then cross cutting the cake at a 45 degree angle also in one inch slices.
Variations-
-Before baking the cake, a fork can be scraped across the top of the dough to create a cross-cross pattern.
-Almond extract can be substituted for vanilla extract, omit the lemon zest and garnish the top with thinly sliced almonds.
-Dip 1/2 of a diamond piece of Boterkoek in chocolate for a decadent dessert.
