Whew! We’ve just had all the excitement of the Royal Wedding in London (congrats to Wills and Kate!), so now we look across the water to the Netherlands. Yes, we are celebrating Koninginnedag, the official birthday of Queen Beatrix.
And in honour of that, we’re also got a funky Dutch-themed header, with windmills and tulips in the Dutch national colour, orange.
Like our Queen Elizabeth II, Beatrix’s actual birthday is sometime in
February January, but she wisely decided that if her birthday was to be a public holiday, it was much more sensible to stick with 30 April, the birthday of her mother, Queen Juliana, given that there is at least a sporting chance of nice weather, and a resulting happier population.
If Dutch food is something you’re not too familiar with, a selection of foods include anijsblokjes, poffertjes, appeltaart, muisjes and mini Queen Beatrix cakes. OK, that last one is made up. Possibly. And then there are the usual suspects – stroopwafels, fries with mayonnaise, plus gouda and edam cheese. But today we are looking at boterkoek, roughly translating as “butter cake”, which is a bit of a hidden gem of baking in the Low Countries.
Boterkoek is a traditional Dutch recipe, somewhere between a tart and shortbread. It’s got lots of butter and has an almond flavour, reminiscent of frangipane, and makes a great mid-morning treat with a cup of coffee. But given just how key butter is the flavour of this recipe, really, really try to use the best, freshest butter you can, and don’t even think of cracking open a packet of margarine or (shudder) non-dairy spread. If you’re trying to be healthy, make it properly, then just enjoy a small slice of the real thing.
It’s also simple to make, so perfect if you’ve got to produce something at short notice. Eet smakelijk!
To make boterkoek:
• 150g butter
• 200g caster sugar
• 1 1/2 teaspoons almond extract
• 1 egg, beaten
• 200g plain flour
• 1/2 teaspoon baking powder
• 20g flaked almonds
Preheat the oven to 175°C (350°F). Line a 23cm (9 inch) cake tin with greaseproof paper.
In a medium bowl, cream the butter, sugar and almond extract until light and fluffy.
Remove one teaspoon of the beaten egg and set aside. Pour the rest of the egg into the mixture, and stir well. Add the flour and baking powder, and mix until you have a smooth dough.
Transfer the mixture to a baking tin, and pat down with the back of a spoon until smooth (you might find it easier to use clean hands to smooth the mixture). Mix the teaspoon of egg with a teaspoon of water, and brush on top of the boterkoek. Sprinkle with the flaked almonds, and bake for 25-30 minutes until just golden and firm to the touch.
Worth making? Boterkoek is a really simple recipe with surprisingly good results for something so easy. I’m also happy to report that this recipe has been tested on real life Dutch people, who all agreed that it did indeed taste like grandmother’s version. Definitely give this one a try, and great to mix up in a hurry when you have surprise visitors.