Statue of Abel Tasman

Boterkoek (Butter Cake)

Boterkoek (Butter Cake)

ingredients:

for the dough:

2 cups flour

1 cup butter (do not use margarine)

1 cup caster sugar

1 small egg

Pinch of salt

for the filling:

2 cups blanched almonds

¼ cup sugar

1 small egg

grated peel of half a lemon

method:

Knead all the ingredients for the dough into a firm ball. Divide the dough in two and press one half into a buttered pie pan of 1 inch (2.5 cm) depth and 8 inch (20 cm) diameter. Make the filling.

Grind the blanched almonds. Mix with sugar, beaten egg and lemon peel and grind once more. Place this almond paste on top of the dough layer and press the other half on top of both.

Bake in moderate (350° Fahrenheit = 175° Centigrade) oven until golden brown and done. Takes about an hour. Remove from the pan and cool on wire rack. Cut in wedges or diamonds.

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