I married into a Dutch family. One dessert that they make and have at almost every function is Buttercake or Boterkoek. It a denser cake almost like a cookie.
I knew when I found out about my allergies that I had to make a ‘safe’ version for me or I would cheat, because it was so good. I was quite happy how my version worked out.
Almond Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)
1/2 c. margarine(dairy free)
2 eggs reserving 1 tsp of beaten egg for brushing top of cake
1 c. palm sugar
1 1/2 tsp. almond extract
1 1/4 c. gluten free flour mix
1/2 tsp. xanthan gum
1/2 tsp. baking powder
1/2 c. sliced almonds (optional)
Preheat oven to 350 degrees
Mix marg., sugar, 2 eggs and almond extract together in one bowl; mix dry ingredients in another.
Add dry ingredients into wet and mix.
Pour batter into greased 9″ by 9″ pan. Brush with beaten egg. (Optional sprinkle with sliced almonds)
Bake for 22-25 minutes or until tooth pick comes out clean.