Dutch butter cake with apricot twist (Boterkoek)

• flour↗250 g
• caster sugar↗175 g
• salt↗1

  pinch

• chilled butter225 g
• soaked dried apricots100 g
• flaked almonds↗50 g
• ginger syrup2 tablespoons
• milk↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 200 degrees celcius (400F).

2. 2

   Mix flour, sugar and salt.

3. 3

   Cut the butter into pieces and mix into the flour.

4. 4

   Knead the butter and the flour together with one hand until you have a firm dough ball.

5. 5

   Cut the apricots in small pieces and mix them with the almonds and ginger syrup.

6. 6

   Press half the dough into a 24cm/10 in round pie dish.

7. 7

   Spread the apricot mixture over the top.

8. 8

   Roll out the other half on a lightly floured work surface until it is the same size as the dish.

9. 9

   Place over apricot filling, firmly pressing the pastry edges together.

10. 10

    Now use the blunt side of a knife and decorate the dough with cross-hatching markings.

11. 11

    Brush with milk.

12. 12

    Bake the butter cake in the oven for 15-20 minutes until golden brown.

13. 13

    Allow to cool and just before serving slice cake into wedges.