Dutch butter cake with apricot twist (Boterkoek)

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READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200 degrees celcius (400F).
  • Mix flour, sugar and salt.
  • Cut the butter into pieces and mix into the flour.
  • Knead the butter and the flour together with one hand until you have a firm dough ball.
  • Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
  • Press half the dough into a 24cm/10 in round pie dish.
  • Spread the apricot mixture over the top.
  • Roll out the other half on a lightly floured work surface until it is the same size as the dish.
  • Place over apricot filling, firmly pressing the pastry edges together.
  • Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
  • Brush with milk.
  • Bake the butter cake in the oven for 15-20 minutes until golden brown.
  • Allow to cool and just before serving slice cake into wedges.
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