Armenian Perok Cake with Apricot Jam

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Tom Heather IV

2 sticks of softened butter

1 cup sugar

1 whole egg

2 egg yolks

1 tsp vanilla

1 cup sour cream (or yogurt)

3 cups flour

2 tsp baking powder

Half tsp salt

1 cup Apricot jam

Cream together the softened butter and the sugar

Mix in the whole egg, egg yolks, vanilla and sour cream (or yogurt)

Sift in the flour, baking powder and salt

Leave like a handful of batter at the end and add more flour to it for the lattice top. Just eyeball it to get a nice consistency to shape into strips. You can also roll it out flat like pie crust and cut strips.

The batter will be thicker than usual cake batter.

Spread it into a greased pan (I used a 9 inch square glass dish) and top with apricot jam

Lay the strips of dough on top.

If you want the top to be shiny you can brush the leftover egg whites using a pastry brush.

For those of us who work in metric, the recipe is as follows:

230g softened butter

200g sugar

1 whole egg

2 egg yolks

1 tsp vanilla

230g sour cream

375g flour

2 tsp baking powder

Half tsp salt

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