Dutch Butter Cake With Apricot Twist (boterkoek)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 250 g flour
• 175 g caster sugar
• 1 pinch salt
• 225 g chilled butter
• 100 g soaked dried apricots
• 50 g flaked almonds
• 2 tablespoons ginger syrup
• 1 tablespoon milk

Recipe

• 1 preheat oven to 200 degrees celcius (400f).
• 2 mix flour, sugar and salt.
• 3 cut the butter into pieces and mix into the flour.
• 4 knead the butter and the flour together with one hand until you have a firm dough ball.
• 5 cut the apricots in small pieces and mix them with the almonds and ginger syrup.
• 6 press half the dough into a 24cm/10 in round pie dish.
• 7 spread the apricot mixture over the top.
• 8 roll out the other half on a lightly floured work surface until it is the same size as the dish.
• 9 place over apricot filling, firmly pressing the pastry edges together.
• 10 now use the blunt side of a knife and decorate the dough with cross-hatching markings.
• 11 brush with milk.
• 12 bake the butter cake in the oven for 15-20 minutes until golden brown.
• 13 allow to cool and just before serving slice cake into wedges.