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Dutch Butter Cake

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Serves: 16-20 slices

Ingredients:

  • 300g plain flour sifted
  • 250g Western Star Butter at room temperature, cut into cubes
  • 225g castor sugar
  • 1/4 teaspoon almond essence
  • 200g roll Odense Marzipan

Topping:

  • 1, 60g egg yolk, beaten
  • 60g flaked or slivered almonds

Method:

Preheat oven to 160°C (fan-forced).

Place flour, butter, sugar and almond essence in a bowl or food processor. Either chop with a pastry chopper or blend together to make a ball of biscuit dough.

Divide dough in half, roll out on lightly floured board to fit the base of a 20-23cm greased lined spring form or cake pan. Roll out marzipan on floured board to a slightly smaller size than the pastry base. Place on top of pastry.

Roll out remaining dough, place over marzipan layer and press outer edges together to seal in marzipan.

Brush top with beaten egg and sprinkle over almonds.

Bake in preheated oven for 20-25 minutes or until crunchy and firm on the outside and soft in the middle.

Remove and cool in pan. Release pan sides or tip out onto baking paper. Cut into thin slices.

Hints:

Variation: Omit marzipan layer, bake for 20-25 minutes or until firm and crunchy.