Boterkoek and Apple-Almond Pie

One of my favourite things to bake is the traditional Dutch 'boterkoek' (butter cake). That's not just because it's one of the most delicious pastries of the Dutch kitchen. It's also very practical, as in: it's easily made and not too hard on your wallet. 

The flavor and texture are not easily described or compared to other cakes. The koek in boterkoek literally translates to 'cookie', and that's a fairer comparison, or at least gives a better idea of the sort of pastry this actually is. It's a 'what you see is what you get' sort of cake. There are no layers or fillings, but to simply call it a giant cookie wouldn't do it justice. The texture is comparable to almond paste only a little more solid, and the flavor is sweet, just what you get when you mix butter and sugar. Chewing on it almost feels like it melts in your mouth, and that's quite an achievement for a pastry of any kind.

Perhaps it's best to leave the descriptions for what they are. Try for yourself, and you'll see you won't regret it. But if you're hesitant, rest assured: this cake was entirely family approved.

Ingredients:

• 300 grams soft, sweet cream butter
• 100 grams fine sugar
• 100 grams caster sugar
• pinch of salt
• 300 grams flour
• 1 whisked egg

Directions:

1. Pre-heat oven to 200°C or 390°F. With an electric mixer, beat butter, sugars, and salt into a cream.
2. Mix in flour and knead until you have a ball of dough. Wrap in plastic foil and refrigerate for 30 minutes.
3. Grease a boterkoek pan (or another type of low cake pan). Press the dough into the pan and flatten the surface. Brush whisked egg onto the surface and use a fork to draw a checkered pattern on it.
4. Bake for 20 minutes. Let cool in the pan for a few hours or until the butter has completely solidified. 

As for the apple-almond pie, it's such a common pastry that it needs no introduction. What makes this pie different than the traditional apple pie is that it is filled with almonds and apples, which makes the filling a little less sweet and a little more chewy. The pie got good reviews: it was munched away by five people, including myself.

Ingredients:

• 300 grams self raising flour + extra to dust
• 275 grams caster sugar
• 200 grams cold sweet cream butter
• 50 grams of grated almonds
• 1 egg (split)
• 4 apples
• 1 tsp ground cinnamon
• 1 big tbsp apricot jam
• springform pan ø 18 cm or 7 inch.

Directions:

1. Mix flour, 200 grams sugar, and salt in a bowl. Using two knives, cut in the butter and mix until you have a crumbly dough. Add egg white and knead with cool hands into a ball. Wrap in plastic foil and refrigerate 1 hour.
2. Pre-heat oven to 175°C or 350°F. Dust working surface, rolling pin, and dough. Roll two-thirds of the dough into a sheet of 1 cm or 0.5 inch thick. Use the springform to cut out a circle and place it on the bottom of the springform pan. Cut out strips to cover the sides of the springform pan. 
3. Peel the apples, remove the cores, and cut into cubes. Put the cubes into a bowl, add the almonds, and stir in the cinnamon and the rest of the sugar. Scoop into the crust. 
4. Roll the rest of the dough into a sheet and cut out strips of about 2 cm or 1 inch thick. Place them onto the filling in a checkered pattern. Brush some of the yoke onto the strips.
5. Bake a little below the center of the oven for about 1 hr. If the strips get too dark, cover with silver foil. When the cake is done, brush the apricot jam onto the surface. Let it cool in the pan for about an hour.

C'est tout. Bon appetit!