Ingredients

Group 1
Ingredient
KG
Water (boiling)
0.300
Apricots
1.200
Golden Syrup
0.275
Butter or MORAH CAKE
0.300
FINO SPONGE MIX
1.500
Total Weight: 3.575
Group 2
Ingredient
KG
Eggs 6
0.275
Total Weight: 0.275
Group 3
Ingredient
KG
Wholemeal
0.300
Total Weight: 0.300

Method

Soak Group 1 for 30 minutes. Add Group 2 and blend in. Finally add Group 3 and clear. Spread on greased tray. Bake at 175¡C (325¡F) for approximately 45 minutes. When cold ice with lemon icing and cut into slices.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Water (boiling)
0.300
Apricots
1.200
Golden Syrup
0.275
Butter or MORAH CAKE
0.300
FINO SPONGE MIX
1.500
Total Weight: 3.575
Group 2
Ingredient
KG
Eggs 6
0.275
Total Weight: 0.275
Group 3
Ingredient
KG
Wholemeal
0.300
Total Weight: 0.300

Method

Soak Group 1 for 30 minutes. Add Group 2 and blend in. Finally add Group 3 and clear. Spread on greased tray. Bake at 175¡C (325¡F) for approximately 45 minutes. When cold ice with lemon icing and cut into slices.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.