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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boterkoek Dutch Buttercake

Date Added: January 27, 2013


2 Cups Flour whole wheat
1 Teaspoon Baking Powder plus
Cup Sugar (up to 6)
8 Ounces Unsalted Butter Med-hard consistency
1 Teaspoon Almond Extract or up to 3/4 teaspoon
1 Pinch Salt (to taste)
1 Unit Egg yolk ; large
1/2 Unit Egg white (optional)
1 Unit Almond optional
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1. Grease a 1 1/2 X 8\" round cake pan and dust it with flour.

2. Mix the flour, baking powder and sugar. Cut in the butter.

3. Make very sure that the butter is neither too hard nor too soft (remove from fridge 1 hour before using).

4. Mix well. Add almond extract, salt and egg yolk.

5. Mix well or just grease your hands and knead the dough, until it is very smooth.

6. Place the dough into the prepared pan and press down firmly.

7. Brush the top generously with the egg white.

8. Slivered almonds may be placed on the top of the cake for extra flavor.

9. Bake 350 F for 35 minutes. Allow to cool thoroughly before serving.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners allergies.
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