It’s time for another freaky deaky Dutch delight. Sunday, our friend Vincent (another Dutchie) came over to cook some hearty Dutch food (Zuurkool met worst). Let’s just say, it’s nothing fancy, but it is great winter food.

After we had feasted on lots of mash, sauerkraut and rookworst, then naturally, one’s mind shifts to something light for dessert…..not. Here’s what Tom and Vincent made – boterkoek (translates to butter cookie). It sounds like the main ingredient is going to be butter, and we all know that indulging in this is probably akin to a cardinal sin, and is a heart attack waiting to happen. When cooked, they plied this cake from the pan (as baking paper was an afterthought) and there were bits and pieces stuck to the tray and all over the bench. I personally didn’t think it looks like anything exciting. But when I ate some off the bottom of the baking tray, I lost all control and had to eat an alarming amount of this amazing biscuit. I am embarrassed, but it is true.

It’s crunchy, chewy, dense, almondy, buttery and so simple, yet so delicious. I had to make it again last night.  Me bad! My son (who doesn’t eat cake normally, and would rather have a cheese platter) loves this cake. So if such a fussy cake connoisseur likes it, it must be good!

Ingredients

• 250g butter (real butter, unsalted is best, organic is even better)
• 3 eggs
• 2 cups sugar (raw, organic)
• 2 teaspoons almond extract
• 1/2 teaspoon salt (sea salt)
• 2 1/2 cups flour (organic, you can even use a heavier flour for this recipe).
• 2 teaspoons baking powder

What you will need

• Mixer
• Mixing bowl
• 2x 20cm round cake pans – lined

What to do

1. Preheat the oven to 180 degrees C
2. Beat the butter and sugar until combined
3. Lightly whisk the eggs, and retain some for the glaze (a tablespoon)
4. Add the remainder of the eggs to the mix and beat well
5. Add remaining ingredients and mix until combined. The dough will be fairly stiff
6. Pat flat into the cake pans and bake for 15 minutes
7. Brush remaining beaten egg on tops and return to oven, baking 15 more minutes.
8. Allow to cool. Normally I love to eat things off the tray, but in this instance, it’s best cold.
9. Cut into wedges to serve.