Dutch Butter Cake With Apricot Twist (Boterkoek) – a delicious recipe with flour, caster sugar, salt, butter, apricots, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
881
kcal
Calories
53
g
Fat
96
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 250 g flour, 175 g caster sugar, 1 pinch salt, 225 g chilled butter, and more.
Yes, Dutch Butter Cake With Apricot Twist (Boterkoek) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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