Butter cake

Dutch Butter cake (with thanks to Loes, who kindly shared her heritage recipe)

A brilliant Dutch cake for the serious sweet tooth, or as an accompaniment to a good strong cup of coffee. Just before all those bike rides you still are going to do.

Butter cake (Boterkoek)

Ingredients:

250 g flour
250 g butter, softened
250 g caster sugar
1 egg
3 g salt
1 tsp grated lemon rind

Method:

Preheat the oven to 150 degrees C.
Beat the egg lightly, and set a bit of it aside for brushing later.
Mix all ingredients and knead into a dough.
Press dough into a pie dish. The Dutch use a 22 cm round tin with a handy little slider in it to help loosen the cake from the bottom once it's done.

If you don't have one, use any other cake tin, but line it with greased baking paper.

Decorate the dough by making large crosses across the top with a knife.
Place in preheated oven for 45 minutes to an hour, or until cooked and golden. At about the half way mark, brush the top with the leftover egg.

Leave to cool before removing the cake from the tin. Serve at room temperature  (or even colder) in very small slices or squares. A little goes a long way with this cake.

Enjoy!