Dutch Butter Cake Recipe

Ingredients :

125 g butter

1 tsp finely grated lemon peel

125 g light brown soft sugar

1/2 Grade 3 egg, well beaten

125 g plain flour

1 tsp cinnamon or ground ginger

single cream or evaporated milk for brushing

25 g flaked almonds

Method :

Beat butter, lemon peel and sugar together until light in texture, very creamy and much paler in color. Mix in egg then gently fork in flour and cinnamon or ginger, first sifted together. Spread smoothly into a 7" (17.5 cm) sandwich tin and brush with the cream or evaporated milk. Scatter almonds over the top and bake until golden in moderate oven 350F, Gas 4. Allow about 30-35 minutes. Leave until lukewarm then cut into 8 wedges. Cool on a wire rack and store in an airtight container.

A wonderful treat from Holland with a mouth watering fragrance and melting texture. It resembles our own shortbread and is very much a winter specialty, usually made to celebrate the festival of St Nicholas on December 5 and 6.

Cut into 8 pieces

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