Boterkoek (Dutch Butter Cake)
Ingredients:
2 large eggs
2 ½ cups all-purpose flour
1 ½ cups white sugar
1 cup butter, softened
1 tablespoon almond extract
2 tablespoons thinly sliced almonds (optional)
Directions:
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans.
Whisk the Eggs: In a small bowl, whisk the eggs. Set aside 1 tablespoon for brushing later.
Mix Dry Ingredients: In another bowl, whisk together the flour and baking powder.
Cream the Butter & Sugar: In a large mixing bowl, beat the sugar and butter until light and fluffy. Add the beaten eggs (except the reserved tablespoon) and mix in the almond extract.
Form the Dough: Stir in the flour mixture using a sturdy spoon. The dough will be thick and stiff.
Press & Top: Divide the dough evenly between the prepared cake pans, pressing it down smoothly. Sprinkle with sliced almonds and brush the tops with the reserved egg.
Bake: Bake for about 30 minutes, or until the top is golden brown.