Dutch butter cake

We have the fondest memories of butter cake. It’s perfect for any occasion: make it to serve with coffee, as a treat or simply because you’re worth it. Just remember: butter cake may only be called butter cake if it contains real cream butter. And you can easily make that yourself.

Method

Preheat the oven to 180°C. Mix the butter with the white soft brown sugar; you can use a mixer for this. Sift the flour. Then fold the flour into the batter little by little. Grease a baking tin and spread the dough over the base. You can use a springform tin or a special butter cake tin.

Because the batter is so thick, it may take some effort to press it into the tin. It may not work perfectly, but it doesn’t matter if it isn’t completely even. The batter will spread out a little more in the oven. If desired, draw vertical lines through the butter cake to create a checked effect. Beat the egg and brush it over the butter cake. Bake the butter cake for approx. 20 minutes, until golden brown.

Rosemary & fleur de sel

Variation tip: would you like to give your butter cake an extra exciting twist? FavorFlav’s Emma once ate it at De Uitvreter in Amsterdam (sadly no longer in existence) with rosemary and fleur de sel. Absolutely delicious.