Ingredients

Group 1
Ingredient
KG
MORAH CAKE
0.800
Water
0.400
Ginger (powder)
0.020
Crystallised Ginger
0.150
Total Weight: 1.370
Group 2
Ingredient
KG
Country Oven Apricot Slice Mix
4.000
Total Weight: 4.000

Method

Melt Group 1. Add Group 2 into a mixing bowl. Using beater blend all ingredients together on low speed until clear. Scrape down. Continue mixing on low speed until ingredients are just combined. Do not over mix. Spread evenly with a rolling pin. Bake at 180¡C for approximately 15 minutes. Do not over bake. Allow to stand in the baking tray for approximately 30 minutes before turning out.

Additional Information

To Finish spread RTU white icing and sprinkle with chopped crystallised ginger

Ingredients

Group 1
Ingredient
KG
MORAH CAKE
0.800
Water
0.400
Ginger (powder)
0.020
Crystallised Ginger
0.150
Total Weight: 1.370
Group 2
Ingredient
KG
Country Oven Apricot Slice Mix
4.000
Total Weight: 4.000

Method

Melt Group 1. Add Group 2 into a mixing bowl. Using beater blend all ingredients together on low speed until clear. Scrape down. Continue mixing on low speed until ingredients are just combined. Do not over mix. Spread evenly with a rolling pin. Bake at 180¡C for approximately 15 minutes. Do not over bake. Allow to stand in the baking tray for approximately 30 minutes before turning out.

Additional Information

To Finish spread RTU white icing and sprinkle with chopped crystallised ginger