Tri-flavored Dutch Almond Buttercake (Amandel Boterkoek)

Yay! We have internet at home! F.I.N.A.L.L.Y. No more stealing, no more switching/tweaking/adjusting laptop positions and unlocked wireless networks in order to get connected. Some people (esp. Dennis) might not understand how we three girls have managed to live like this for already half a year (?!?!?!)—actually, now that we have internet, I don’t know how we ever lived without it!

I had already planned on making this Dutch Almond Buttercake before coming home tonight. But now it feels almost like a celebration cake! Calorie-wise, it’s definitely one worth saving for a special occasion.

The recipe is from Almost Bourdain. It really couldn’t have been easier to put together—short list of ingredients; little to no prep, no fancy utensils required and short bake-time. I adapted the original by adding a layer of filling in the middle before baking: 1 part blackberry jam, 1 part unsweetened chocolate and 1 part plain.

I’m not really sure how to categorize this cake. It’s definitely more pastry than cake—crumbly shortbread texture, buttery and firm. It reminds me of a similar French teacake called “Gateau Breton”. However you want to categorize it, this pastry/cake is DIVINE. It’s dense, crumbly and rich in texture—like eating marzipan!! And as for flavor, it’s mildly sweet and SUPER almondy. The added filling is a great addition to the original in my opinion. The tartness from the jam blends well with the buttery crust, as does the chocolate. I imagine that the flavors will continue to blend and improve over time. The filling also provides a pretty layer of color.

Tri-flavored Dutch Almond Buttercake (Amandel Boterkoek) (adapted from Almost Bourdain)


2/3 cup butter, at room temperature

1 cup sugar

1 1/2 tsp almond extract

1 egg, beaten (reserve 1 tsp)

1 1/2 cups flour

1/2 tsp baking powder

2 oz unsweetened chocolate, melted

1/4 cup jam (I used blackberry, but any would flavor would do)


  1. In a large bowl, cream together the butter, sugar and almond extract.
  2. Add the beaten egg, reserving 1 tsp for later.
  3. In another bowl, sift together the flour and baking powder. Add to the bowl with the wet ingredients.
  4. Layer half the dough in a greased 9-inch springform. Then, spread the melted chocolate onto 1/3 of the tart, repeating the same process for the second-third but with jam.
  5. Using a wet spatula and your fingers, carefully layer the remaining half of the dough in the springform until the filling is completely covered.
  6. Mix the reserved 1 tsp beaten egg with 1 tsp water. Brush this over the dough, smoothing over the surface of the cake.
  7. Bake at 350 F for 30-35 minutes or until the cake surface is firm to the touch.
  8. Remove from the oven and place on a wire rack. Allow to cool completely before cutting.

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