I finally had a day off yesterday. The next issue of DUTCH is pretty much on its way to print, my next column for En Route only needs some polishing, and I have rounded off a few interesting translating assignments. So what did I do during my ‘breather’? I started with a long run. It was fabulous weather, so I really went for it. It felt like I was flying! Unfortunately, I think I need to cut down on my sessions a bit because later that evening my knee was killing me. I honestly don’t know how I slept. Major bummer. It’s better today but still not 100%. Good reason to schedule an appointment with the physiotherapist, which is what I did this morning.
Before the knee pain hit. however, I had a chance to give the house a good scrub. The French doors were filthy! As I was scrubbing them I wondered why I had gone running — it was one heck of a workout! But all my efforts were well worth it. By the end of the day, the house was tidy again, the floors were clean, I had done several laundries… and I even managed to squeeze in baking a cake! One with booze!
For those of you who aren’t Dutch or don’t live in the Netherlands, the cake has brandy-soaked apricots, known as ‘boerenmeisjes’, which translates to ‘farmer girls’ . It is a popular treat in the north of the country and usually enjoyed in a small glass on special occasions. It i also used to top pancakes or ice cream. For added color, I added in some fresh raspberries. The cake has a lovely tender crumb and is perfect with tea in the garden on a sunny day… or scarfed on the couch with one’s feet up after a long day playing Cinderella! Enjoy!
Cake with ‘Boerenmeisjes’ & Raspberries
Serves 6
- 100g soft butter
- 130g raw cane sugar, plus 2 tbsps for sprinkling
- 2 eggs
- 150g boerenmeisjes (brandy-soaked apricots), chopped, plus 2 tbsps brandy
- 150g Greek yogurt
- 1 tsp baking powder
- 220g all-purpose flour
- 125g fresh raspberries
Butter and flour a round 20cm springform tin and preheat the oven to 180C. Cream the butter and sugar with a standing or hand-held mixer until pale and creamy. Add in the brandy from the boerenmeisjes and the eggs one by one while continuing to beat. Fold in the yogurt using a wooden spoon. In a bowl, combine the baking powder with the flour. Fold the dry ingredients into the wet. Fold in the boerenmeisjes and raspberries and pour the batter into the tin. Sprinkle with the 2 tbsps sugar. Pop into the oven and bake for approximately 40-45 minutes or until a skewer inserted in the center comes out clean. Allow to cool before cutting.
