Ingredients

Group 1
Ingredient
KG
Flour
0.500
FINO SPONGE MIX
1.200
Butter or MORAH CAKE
0.700
Golden Syrup
0.150
APITO LEMON PASTE
0.050
Water
0.300
Dates (Chopped)
0.750
Total Weight: 3.650
Group 2
Ingredient
KG
Eggs
0.550
Total Weight: 0.550
Group 3
Ingredient
KG
Walnuts (crushed)
0.200
Total Weight: 0.200

Method

Blend Group 1 to a fine crumb. Add one third of Group 2 and mix to a smooth paste. Add remainder of Group 2 gradually whilst creaming on second speed. Finally add Group 3. Spread onto paper lined tray. Bake at 175¡C (350¡F) for approximately 45 minutes. When cold ice with white or lemon icing and cut into fingers.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Flour
0.500
FINO SPONGE MIX
1.200
Butter or MORAH CAKE
0.700
Golden Syrup
0.150
APITO LEMON PASTE
0.050
Water
0.300
Dates (Chopped)
0.750
Total Weight: 3.650
Group 2
Ingredient
KG
Eggs
0.550
Total Weight: 0.550
Group 3
Ingredient
KG
Walnuts (crushed)
0.200
Total Weight: 0.200

Method

Blend Group 1 to a fine crumb. Add one third of Group 2 and mix to a smooth paste. Add remainder of Group 2 gradually whilst creaming on second speed. Finally add Group 3. Spread onto paper lined tray. Bake at 175¡C (350¡F) for approximately 45 minutes. When cold ice with white or lemon icing and cut into fingers.

Additional Information

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