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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	250			144570.0	31651.35	2350.25	560.9
caster sugar	175			-	-	-	-
salt	1	pinch		-	-	-	-
butter	225	g	chilled	1282.5	58.9275	40.0725	108.0
apricot	100	g	soaked	48.0	11.12	1.4	0.39
almond	50	g	flaked	442.0	0.0	0.0	50.0
ginger syrup	2	tablespoons		-	-	-	-
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.