Dutch butter cake is a traditional preparation that has transcended generations, especially in countries with European influence. Its origin dates back to the pastry-making of the Netherlands, where high-quality butter and the cake's soft texture made it a favorite. In Latin America, this cake goes by different names and variants, such as "pastel de manteca holandés" in Mexico or "torta de mantequilla" in some Andean countries. Although recipes may vary slightly, the characteristic touch is the butter and almond extract, which give it an unmistakable flavor and aroma.
This cake is especially enjoyed on special occasions and holidays, where tradition blends with homemade flavor. Over time, Dutch butter cake has adapted to local ingredients without losing its essence, becoming a classic within Latin American pastry.
How to Make Dutch Butter Cake
Ingredients:
Flour, baking powder, sugar, unsalted butter, almond extract, salt, egg yolk, egg white, and sliced almonds.
Grease a 1 1/2 x 8" round cake pan and dust it with flour.
Mix the flour, baking powder, and sugar.
Incorporate the butter.
Make sure the butter is neither too hard nor too soft, mix well.
Add almond extract, salt, and the egg yolk.
Mix well or simply grease your hands and knead the dough until it is very smooth.
Place the dough in the prepared pan and press down firmly.
Generously brush the surface with the egg white.
Sliced almonds can be placed on top of the cake to add more flavor.
Bake at 350 °F.
For 30-35 minutes.
Let cool completely before serving.
