|Gluten Free Boterkoek|
This cake is more like a bar or squares – we grew up calling it Boterkoek. It’s best made with real butter rather than margarine. However, if you are on a dairy free diet use margarine. It’s also nice that it does not use any guar gum or xanthan gum.
Dutch Butter Cake Boterkoek
1 cup butter, at room temperature or softened slightly in the microwave
1 cup granulated sugar
2 cups rice flour ( I like a mix of 1 1/2 cup rice flour, 1/8 cup sweet rice flour 1/4 cup plus 1/8 cup millet flour )
1 teaspoon almond extract
1/4 cup sliced almonds or whole ones if you wish.
Cream butter, sugar and almond extract together. With a spoon or hands (not a mixer as it changes the character of the finished product) stir in the rice flour and egg. Mix well with hands or spoon.. Lightly grease a 9″ round baking pan (traditionally it is round -you may use a square pan). Pat the cake dough into the pan. Brush the top of the cake with milk or a glaze made with 1 egg white mixed with 1 tablespoon water. Lightly press the almonds onto the top of the cake. Bake at 350 degrees for 30 minutes. Store in plastic container in fridge. This cake will stay good for at least a week or more in the fridge. This cake tastes better and slices better after being in the fridge for at least 4 hours.
**I have made the same cake with vanilla extract instead of almond extract and it was good.
Everyone enjoys this cake including the kids and it’s so easy to make.