Instructions: (Should be butter). (J: Probably was unsalted - If you use salted butter, you could omit the salt called for in the recipe)

Knead all the ingredients into a smooth paste, keeping half the beaten egg for decorating.

Butter a pie pan (8 inches diameter) and press the dough into it. Brush the remaining egg on top. Decorate the top in squares with the back of a knife.

Bake 30 minutes in a moderate oven (350F) until golden brown. While still hot press the middle of the cake down with the back of a spoon. Cool and when firm to the touch turn out onto a wire rack. This cake should be soft inside (but done!) and hard at the outside.

NOTES : We spent most of the 70s in Holland. At that time most home cooking was done on a four burner stove-top as few Dutch houses had ovens. Cakes were bought from the baker, or grocer in the case of ontbijt koek.

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