A delightful Dutch treat with a buttery texture and almond flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Mix in the almond extract and the egg, reserving a teaspoon of the beaten egg for later.
Reserve a small amount of egg for a shiny topping.
Sift together the flour and baking powder, then gradually add to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the texture tender.
Press the dough evenly into a greased 9-inch pie plate.
Use the back of a spoon to smooth the surface.
Mix the reserved egg with a teaspoon of water and brush over the dough.
This step gives the cake a beautiful golden finish.
Sprinkle the sliced almonds evenly over the top.
Gently press the almonds to ensure they stick.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and firm to the touch.
Check for doneness by lightly pressing the center.
Allow to cool before slicing and serving. Enjoy your delicious buttercake!
Cooling helps the cake set for cleaner slices.
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