This cake has become a new family favorite since I started making it. It is a traditional Dutch cake that is rich in butter, hence using the best butter you can buy is definitely a must. I used a tart pan with a removable base to make mine but you may also use a springform pan. The texture of the cake can be described as a dense butter cake with a crisp top and edges. Because it is so rich in butter, it is recommended that you serve just a tiny slice but you can be sure that most will come back for a second serving because it is so delicious, especially with a cup of hot Earl Grey tea!
Ingredients:
230g unsalted butter, softened
200g sugar
1 large egg, room temperature
1 teaspoon vanilla extract 2
85g plain flour
1/4 teaspoon salt
Egg wash: 1 egg + 1 tsp water
* Makes a 24cm (9-inch) cake.
Serves 12-16
1. Preheat the oven to 175°C. Line the bottom of a 24cm tart pan or cake pan with a removable base with parchment paper.
2. Beat butter and sugar till light and fluffy.
3. Add the egg and vanilla and mix till well combined.
4. Add flour and salt. Mix on low till just combined.
5. Press dough into tart pan. Smooth surface with a piece of parchment paper.
6. Brush the top of the cake lightly with the egg wash. Make a crosshatch pattern over the surface of the dough using the tines of a fork.
7. Bake for 30 mins tilll lightly golden brown and a toothpick inserted in the center comes out clean.
8. Cool completely before cutting and serving.
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