How do you improve on the perfection of a traditional Dutch butter cake? You stuff the middle of it with premium almond paste.

This combines the dense, gooey, butter-heavy texture of classic boterkoek with the sweet, nutty chew of amandelspijs. It is heavy, sweet, and highly satisfying.

Cut this into small wedges. It holds up beautifully for several days, making it a great cake to keep on the counter for when you need a quick sweet fix.