Published: · Updated: by kateschat · This post may contain affiliate links · 11 Comments
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Written down by hand in my family cookbook is this almond ring recipe from my Aunt Jill. I remember loving it as a kid and now it still stands the test of time and is stinking great. Marius also grew up eating Dutch Boterkoek and admits this one is pretty great too.
I love to serve this with tea as a quick treat or to have on hand for quick guests. It freezes super well as it's a sturdy cake (almost like a shortbread cookie) so just wrap it up nicely and stick it in the deep freeze.
Because it is heavy on butter, you'll get a lovely browned crust around the edge that is really the perfect texture. A quick, light egg wash makes all the almonds stick, giving it another layer of crunch.
I did test this using King Arthur Gluten-Free Measure for Measure flour blend, and it works great. I wouldn't hesitate to use your favourite all-purpose gluten-free blend.
You can use a springform for easy removal and cutting, but I don't usually have trouble using a pie tin either.
JIll Ross' Almond Ring
Kate Schat
This traditional butter cake is somewhere between cake and cookie. It is perfect for serving at parties or at tea time, and is sturdy enough to freeze well.
4.94 from 15 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert, Snack
Cuisine Dutch
Servings 12 servings
Calories 236 kcal
Ingredients
- ⅔ cup soft butter
- 1 cup sugar
- 1 ½ teaspoons almond extract
- 1 egg
- 1 ½ cup flour*
- ½ teaspoon baking powder
- ⅓-1/2 cup slivered or sliced almonds
Instructions
Preheat oven to 350F.
Cream butter, sugar, and almond extract together.
In a separate bowl, beat an egg well with a fork and then scoop out 1 tablespoon and reserve.
Add in flour and baking powder and spread into a 9” round greased pan (either springform or pie plate).
Spread reserved egg on top, followed by the almonds, enough to cover the top nicely.
Bake for 20-30 minutes, or until gently browning around the edges.
Let cool a bit then slice and serve. Excellent for days.
Notes
- *This recipe has been tested with wheat flour and with King Arthur Gluten-Free Measure for Measure flour. It should work nicely with any cup-for-cup gluten-free flour blend you usually use.
- This cake freezes well.
Nutrition
Calories: 236kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 41mgSodium: 116mgPotassium: 46mgFiber: 1gSugar: 17gVitamin A: 335IUCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Wendy
I love it, it's the closest I've found to a memory. 🙂 I made it with a smidge of lemon flavouring and no almonds due to a nut allergy.
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kateschat
Yum that sounds amazing!
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becnerdy
Does the rest of the egg go into the wet ingredients?
kateschat
Yes
[emailprotected]
I made this and it was flat and more cookie like . What did I do wrong ?
[emailprotected]
Did you put it into a spring form pan?
Abby
I have made this recipe several times, it's SO delicious! I've made it gluten free by subbing King Arthur Measure for Measure, but note, it does take 2-6 more minutes than written to fully bake to the center. This is so, so good! It's a quick and lovely treat to whip up for any occasion and it freezes beautifully. 10/10 recommend!!!
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Cindy Vanderpol
Yummy boeterkoek!
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Gloria DuQuette
I’ve made a similar cake called a “Swedish visitors cake” but I do think this one is much better. I don’t mind the lemon in the other recipe I’ve tried but I’ve never thought to leave it out. I much prefer it without, like this. Also much more buttery! ?
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Jeanne
Recipe was very easy to follow. I put in freezer so it's ready for the holiday gatherings. I think about having it everyday.Reply
[emailprotected]
I can understand, it's hard to resist this almond ring!
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