Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.400
Sugar
0.400
BALEC
0.100
Flour
0.300
Nutmeg
0.010
HERCULES BAKING POWDER
0.010
NZB CARAMEL COLOUR
-
Total Weight: 1.220
Group 2
Ingredient
KG
Eggs 6
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Sponge Crumbs
0.300
Total Weight: 0.300

Method

Cream Group 1 until soft and smooth. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix to a smooth batter. Line a standard baking tray with sweetpaste 10mm (3/8") thick and spread with NZB RASPBERRY JAM SPREAD. Spread on above batter. Oven temperature 175¡C (350¡F). When cold ice with pale pink icing and cut into units. 50mm x 50mm (2" x 2").

Additional Information

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

Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.400
Sugar
0.400
BALEC
0.100
Flour
0.300
Nutmeg
0.010
HERCULES BAKING POWDER
0.010
NZB CARAMEL COLOUR
-
Total Weight: 1.220
Group 2
Ingredient
KG
Eggs 6
0.300
Total Weight: 0.300
Group 3
Ingredient
KG
Sponge Crumbs
0.300
Total Weight: 0.300

Method

Cream Group 1 until soft and smooth. Add Group 2 gradually whilst mixing on slow speed. Finally add Group 3 and mix to a smooth batter. Line a standard baking tray with sweetpaste 10mm (3/8") thick and spread with NZB RASPBERRY JAM SPREAD. Spread on above batter. Oven temperature 175¡C (350¡F). When cold ice with pale pink icing and cut into units. 50mm x 50mm (2" x 2").

Additional Information

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