You can be super lazy and buy 3 pounds of stew meat, but for best results use 3 pounds of chuck roast instead. The night before you want to make the stew, you need to make the marinade: Let the gingerbread cool completely, then cover with aluminum foil. Then pour into a greased 8×8″ glass pan and bake for around 35 minutes, or until a toothpick inserted in the middle comes out clean: It couldn’t be easier: just dump the mix into a large bowl, add one egg and 1½ cups water, and stir with a whisk for a couple minutes until the batter is smooth. But if you’re lazy like me, you can just go to your local grocery store and pick up a box of Betty Crocker gingerbread mix: If you’re not quite up for that, you can call around to local bakeries and see if they have any. If you’re really motivated, you can google “Belgian grandma gingerbread recipe” and make it from scratch. Try it out some time – you just might like it! I must admit that, even though I’ve been to Belgium, I didn’t have carbonade flamande while there – I was too busy eating all the mussels in Brussels! But I saw the dish in an episode of Bizarre Foods: Delicious Destinations and just had to try it! I did a test run a couple months ago, and have tweaked the recipe slightly. Keeps amazingly well in the fridge – just take a piece out just as you sit down to dinner and it’ll be delicious by dessert time!Ĭarbonade flamande is a classic Belgian stew. It’s also traditional to drag a fork across the top of the cake, creating a design a bit like this:ĩ) Bake at 350F for around 30 minutes, or until the top is golden brown and delicious! Don’t go crazy though: a little bit is all you need!Ĩ) OPTIONAL: You can put sliced almonds on the top, if you wish. If you forgot to save some egg, just beat another one and brush it across the top of the cakes. Put half the dough in each pan or pie plate and press it into place.ħ) Remember the leftover egg? Brush it across the top of the cakes. As a warning, the dough will look very dry.Ħ) Grease the pans (or use Pam, if you’re lazy).
Put the mixer aside and use the spatula to scrape as much dough off the forks as you can.Ĥ) Add the flour and baking powder to the medium bowl, and stir well with a whisk or fork to mix.ĥ) Slowly add the flour to the dough, adding a little bit, then stirring with a heavy-duty spoon, then repeating until the flour has been incorporated completely. Mix for a few seconds with the mixer until incorporated, then add the almond extract and mix for a few seconds more. You don’t need a stand mixer to do this – any electric hand mixer will work, you just have to move the mixer around in the bowl.ģ) Beat the eggs in a small bowl, then add almost all of it to the butter and sugar (we need a tiny bit for the last step, so save a little). Don’t know what “creaming” is? Watch this: You could probably freeze it too, but don’t quote me on that!Ģ) Put the sugar and butter in the large bowl, then use the electric mixer to cream them. Lastly, if you only have one pan or pie plate, fear not: later, when dividing the dough in half to make two cakes, simply put one half in a zip-top bag and put it in the fridge – it’ll be good for a couple days. Cultured butters from Ireland, France and Finland are readily available near me, and at Lidl and Aldi they’re competitively priced, too. Also, this is a terrific recipe to splurge on some nice European butter. NOTES: Take the butter out of your fridge a few hours before you want to make the cake. Trust me – I’m the worst baker in the world, and I can do this:Ģ round 8″ cake pans (or even better, glass pie plates) I had a two-week old slice for dessert tonight and it was as good as the day I baked it!īut the best part of boterkoek is, anyone can make it. What’s more, the denseness of the cake means that it keeps for quite a while, so long as it’s kept in the fridge. You’ve had pound cake before, yeah? You’ve had shortbread before, yeah? Boterkoek is somewhere between the two: not crunchy like a cookie, but solid enough that you can pick up a piece and eat it like a brownie, no fork or plate needed. My favorite thing about it is its texture. Boterkoek (Butter cake) is a delicious treat from The Netherlands.
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