World Cup fever is in full swing around the globe and in many households, however, it hasn’t caught hold in ours. I don’t follow football but my sports obsessed husband does and if Ireland were in the World Cup, the country would be at a stand still, I am told. Canada isn’t in it either and I’m not sure if we ever have been. We aren’t really a football nation. It’s more about ice hockey. But, the Dutch are in the World Cup and are a bit football mad. They’ve never won it but seem to have a chance this year and are out in full force wearing Oranje to show their support. So, I decided it was about time I baked a Dutch dessert to show some support for my Dutch roots. I would rather bake than watch football 🙂
The Dutch desserts that I am familiar with usually involve almonds, apples or marzipan. My mother used to make Almond Boterkoek (butter cake) so I asked her for her handwritten and very basic recipe with instructions that said ‘mix’. I have elaborated with my recipe here but it is essentially a very simple cake to make. It is usually baked in a 9 inch round pan but I used a 9 inch square pan instead. The cake is buttery and soft on the inside with a crisp outer layer and a light almond flavour.
225 grams butter softened
200 grams granulated sugar
250 grams plain flour
1 egg beaten
1 tsp baking powder
1 tsp almond flavour
45 grams flaked almonds
1. Preheat the oven to 180 degrees. Butter and line your tin with baking parchment.
2. Cream the butter in a large bowl and add the sugar, beating until light and fluffy. Add the beaten egg (reserve a tablespoon for the top of the cake) and add the almond flavour then mix to combine.
4. Sift the flour into a separate bowl and add the baking powder. Combine with the wet ingredients until a dough forms.
5. Press the dough into the prepared tin. Brush the reserved egg over the dough and scatter with the flaked almonds.
6. Bake for 30 minutes until golden on top. Remove from the oven and allow to cool before slicing. Enjoy!