Dutch Butter Cake With Apricot Twist (Boterkoek)

• 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

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.

flour, caster sugar, salt, butter, apricots, almonds, ginger syrup, milk

Taken from www.food.com/recipe/dutch-butter-cake-with-apricot-twist-boterkoek-18479 (may not work)