Ingredients

Group 1
Ingredient
KG
FINO SPONGE MIX
3.000
Cinnamon
0.010
Butter or MORAH CAKE
0.650
P3
0.090
Water
0.300
Honey
0.275
Dates (Chopped)
0.900
Walnuts (chopped)
0.450
Total Weight: 5.675
Group 2
Ingredient
KG
Eggs
0.900
Total Weight: 0.900
Group 3
Ingredient
KG
COLSET
0.150
Total Weight: 0.150
Group 4
Ingredient
KG
Apple Sauce
0.900
Total Weight: 0.900

Method

Soften the Butter or MORAH CAKE but do not melt. Add the remaining Group 1 ingredients. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix 3 minutes on second speed. Blend in Group 3 on slow speed. Scrape down. Blend in Group 4 on slow speed. Scale at 540g (1lb 3oz) into greased half round loaf tins dressed with chopped walnuts. Bake at 160¡C (325¡F) for approximately 35 minutes. Alternatively do not dress with chopped walnuts but finish with lemon icing.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
FINO SPONGE MIX
3.000
Cinnamon
0.010
Butter or MORAH CAKE
0.650
P3
0.090
Water
0.300
Honey
0.275
Dates (Chopped)
0.900
Walnuts (chopped)
0.450
Total Weight: 5.675
Group 2
Ingredient
KG
Eggs
0.900
Total Weight: 0.900
Group 3
Ingredient
KG
COLSET
0.150
Total Weight: 0.150
Group 4
Ingredient
KG
Apple Sauce
0.900
Total Weight: 0.900

Method

Soften the Butter or MORAH CAKE but do not melt. Add the remaining Group 1 ingredients. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix 3 minutes on second speed. Blend in Group 3 on slow speed. Scrape down. Blend in Group 4 on slow speed. Scale at 540g (1lb 3oz) into greased half round loaf tins dressed with chopped walnuts. Bake at 160¡C (325¡F) for approximately 35 minutes. Alternatively do not dress with chopped walnuts but finish with lemon icing.

Additional Information

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