Dutch buttercake is a dense cake that should be soft on the inside and firm on the outside but not too hard !
Preheat your oven to 160 deg C
Grease a loose bottom flan pan or pie plate
In a medium bowl , mix together
340gm of butter or margarine
270gm of castor sugar
1 dsp of lemon juice
1 and 1/2 tsp of almond extract ......until light and creamy .
Gradually add 1 lightly beaten egg alternating with a mix of 1/2 tsp of baking powder, 1/2 tsp salt and 375gm of plain flour sifted into the wet mixture .
Continue to mix until well combined .
Pour the dough like batter into a 9 inch loose bottom flan or pie plate .
Beat another egg and add a tbs of water and brush over the dough / pastry .
Make traditional lines in the pastry with a fork ...OR/ AND
Sprinkle with almond slivers ..( optional .)
Bake in the preheated oven for 35 minutes or until the cake is firm to the touch .
Allow the cake to cool in the pan before removing to a wire rack ...
Delicious .
Preheat your oven to 160 deg C
Grease a loose bottom flan pan or pie plate
In a medium bowl , mix together
340gm of butter or margarine
270gm of castor sugar
1 dsp of lemon juice
1 and 1/2 tsp of almond extract ......until light and creamy .
Gradually add 1 lightly beaten egg alternating with a mix of 1/2 tsp of baking powder, 1/2 tsp salt and 375gm of plain flour sifted into the wet mixture .
Continue to mix until well combined .
Pour the dough like batter into a 9 inch loose bottom flan or pie plate .
Beat another egg and add a tbs of water and brush over the dough / pastry .
Make traditional lines in the pastry with a fork ...OR/ AND
Sprinkle with almond slivers ..( optional .)
Bake in the preheated oven for 35 minutes or until the cake is firm to the touch .
Allow the cake to cool in the pan before removing to a wire rack ...
Delicious .
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