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Dutch Buttercake (Nederlanse Boterkoek) with St. Brigid’s Creamery

Baking Time: 35 minutes

Yield: 8-10 servings

A boterkoek is a rich and dense cake; it is important that it cools completely before serving! This traditional Dutch recipe features St. Brigid's Creamery butter, and comes from a special place – Bill Van Nes, founder and farmer of St. Brigid's, shared it with us with the note, "My Mom used to make it, and now Cindy and Rose make it". So from his family to yours, enjoy. With how golden and creamy St. Brigid's butter is, this cake is sure to delight all your senses! To find St. Brigid's organic butter, visit their website linked in the sidebar.


• 2 cups all-purpose flour (500 mL)

• 1 tsp. baking powder (5 mL)

• 2/3 cup sugar (150 mL)

• 8 oz St. Brigid’s Creamery Organic Unsalted Butter (250 g)
(remove from fridge 1 hr before using)

• 1 tsp almond extract (5 mL)

• pinch of salt

• 1 egg yolk

• 1/2 egg white

• slivered almonds (optional)


  • Step 1

    Preheat oven to 350°F. Grease a 1 1/2 x 8" (4 x 20 cm) round cake pan and dust it with flour.
  • Step 2

    In a large bowl, mix the flour, baking powder, and sugar. Cut in the butter. You don't want the butter to be too hard or too soft (remove from fridge 1 hr before using). Mix well.
  • Step 3

    Add the almond extract, salt, and egg yolk. Mix well, or just grease your hands and kneed the dough till it is very smooth.
  • Step 4

    Place the dough into the prepared pan and press down firmly. Brush the top generously with egg white. Slivered almonds may be placed on top of the cake for extra flavour.
  • Step 5

    Bake for 35 minutes. Allow to cook completely before serving.

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