Egg-Free Boterkoek (Dutch Butter Cake)

Name: Egg-Free Boterkoek (Dutch Butter Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups All-purpose flour; 1 cup Granulated sugar; 0.25 tsp Salt; 1 cup Butter, cold and cubed; 2 tbsp Milk (dairy or non-dairy); 1 tsp Almond extract

A rich and buttery Dutch cake, made without eggs. Enjoy a slice with your afternoon tea or coffee.

45m8 servings

Contains dairyContains nutsContains wheatEGG-free

350 cal|3g protein|40g carbs|20g fat|1g fiber

Ingredients

2 cups All-purpose flour
1 cup Granulated sugar
0.25 tsp Salt
1 cup Butter, cold and cubed
2 tbsp Milk (dairy or non-dairy)
1 tsp Almond extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 175°C. Grease and flour a 22.86 cm round baking pan.
2In a large bowl, whisk together the flour, sugar, and salt.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Stir in the milk and almond extract until just combined. Do not overmix.
5Press the dough evenly into the prepared baking pan.
6Bake for 25-30 minutes, or until golden brown.
7Let cool completely before slicing and serving.

Substitutions

Egg → Milk

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.