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Boeterkoek Butter Cake Dutch Feast

Butter Cake from Dutch Feast

Author Emily Wight


  • 1/2 cup butter
  • 1 cup sugar
  • 1 tsp almond extract
  • 2 eggs divided
  • 1/2 tsp salt
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 cup sliced almonds
  • 1 tbsp sugar


  1. Spray an 8 or 9 inch spring form or loose bottom pan.  Set aside

  2. Preheat oven to 325 F

  3. Cream together butter and sugar until light and fluffy

  4. Add in almond extract, 1 whole egg, 1 egg yolk, and salt

  5. Stir together dry ingredients

  6. Combine wet and dry ingredients. Stir until just combined

  7. Press batter into prepared cake pan

  8. Whisk remaining egg white and spread over batter.  Sprinkle with remaining sugar and almond slice

  9. Bake 35-40 minutes.  Allow to sit 10 minutes before removing from pan to finish cooling

Recipe Notes

To make this school lunch friendly, I left out the sliced almonds and substituted butter nut flavouring.