Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.250
Brown Sugar
0.250
NZB VANILLA ESSENCE 101
0.010
Coconut
0.030
Milk
0.150
Golden Syrup
0.050
HERCULES BAKING POWDER
0.020
Sultanas
0.375
Walnuts (chopped)
0.375
Total Weight: 1.510
Group 2
Ingredient
KG
BALEC
0.250
Total Weight: 0.250
Group 3
Ingredient
KG
Flour
0.375
Total Weight: 0.375

Method

Cream Group 1 until soft and smooth. Beat in Group 2. Finally add Group 3 and mix until smooth. Spread over first layer. Oven temperature 175¡C (350¡F). When cold ice with lemon icing and sprinkle with chopped CHOCKEX SUPREME and cut into units 50 x 50mm (2 x 2m").

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
0.250
Brown Sugar
0.250
NZB VANILLA ESSENCE 101
0.010
Coconut
0.030
Milk
0.150
Golden Syrup
0.050
HERCULES BAKING POWDER
0.020
Sultanas
0.375
Walnuts (chopped)
0.375
Total Weight: 1.510
Group 2
Ingredient
KG
BALEC
0.250
Total Weight: 0.250
Group 3
Ingredient
KG
Flour
0.375
Total Weight: 0.375

Method

Cream Group 1 until soft and smooth. Beat in Group 2. Finally add Group 3 and mix until smooth. Spread over first layer. Oven temperature 175¡C (350¡F). When cold ice with lemon icing and sprinkle with chopped CHOCKEX SUPREME and cut into units 50 x 50mm (2 x 2m").

Additional Information

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