Boterkoek (Dutch Butter Cake)
~1 h (estimated)
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Ingredients
- 200g (7 oz) Butter
- 200g (7 oz) Coconut Sugar
- 250g (9 oz) Wholemeal Spelt Flour
- 1 Salt
- 200g (7 oz) Dulce de leche
- 75g (2.5 oz) Dark Chocolate
- 1 beaten Egg
Tip: Try ¾ cup oil for every 1 cup butter — works well in cakes and quick breads, less so in cookies or pastry that rely on butter's structure.
Tip: For leavening, try 1 tsp baking soda + 1 tbsp vinegar (or 2 tbsp lemon juice) in place of one egg — works in cakes and quick breads, not recipes that rely on egg for binding or whipped volume.
Instructions
- Preheat the oven to 180°C/350˚F (conventional oven).
- Place the softened butter and coconut sugar in the bowl of a stand mixer and whisk until creamy.
- Add the wholemeal spelt flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
- Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.
- Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.
- This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked! Brush the pastry with the beaten egg.
- Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.
- Cut into small pieces when it has cooled completely!
- Notes
- Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days. Freeze for up to three months.
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