Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
2.100
35.5
P3
0.090
1.53
Butter or MORAH CAKE
0.450
7.5
COLSET
0.175
3
Total Weight: 2.815
Group 2
Ingredient
KG
Weight (%)
Eggs
0.550
9.5
Water
0.600
10
APITO FRUIT CAKE PASTE
0.025
0.47
Total Weight: 1.175
Group 3
Ingredient
KG
Weight (%)
Sultanas
1.800
30.5
Mixed Peel
0.100
2
Total Weight: 1.900

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 one minute. Scrape down and add the remaining two thirds of Group 2 over a period of three minutes on slow speed. Blend Group 3 on slow speed. Oven temperature 165¡C.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
2.100
35.5
P3
0.090
1.53
Butter or MORAH CAKE
0.450
7.5
COLSET
0.175
3
Total Weight: 2.815
Group 2
Ingredient
KG
Weight (%)
Eggs
0.550
9.5
Water
0.600
10
APITO FRUIT CAKE PASTE
0.025
0.47
Total Weight: 1.175
Group 3
Ingredient
KG
Weight (%)
Sultanas
1.800
30.5
Mixed Peel
0.100
2
Total Weight: 1.900

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 one minute. Scrape down and add the remaining two thirds of Group 2 over a period of three minutes on slow speed. Blend Group 3 on slow speed. Oven temperature 165¡C.

Additional Information

Recipe percentages are on total batter / mix weight (100%)