Ingredients

Group 1
Ingredient
KG
Flour
0.300
Wholemeal Flour
0.500
Rolled Oats
0.450
Coconut
0.175
Brown Sugar
0.800
Salt
0.010
Sugar
0.300
Water
0.600
APITO FRUIT CAKE PASTE
0.005
Total Weight: 3.140
Group 2
Ingredient
KG
MORAH CAKE or Butter
0.350
Total Weight: 0.350
Group 3
Ingredient
KG
Dates (Chopped)
0.800
Total Weight: 0.800

Method

Blend Group 1 together. Add Group 2 and mix to a crumble on slow speed. Do not dough. Filling: Bring Group 3 to the boil and cool before use. Spread 1.8kg (4 1/2lb) crust mixture on baking tray and press down firmly. Spread with date filling. Crumble remainder of crust on top. Press down. Oven temperature 175¡C (350¡F).

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
0.300
Wholemeal Flour
0.500
Rolled Oats
0.450
Coconut
0.175
Brown Sugar
0.800
Salt
0.010
Sugar
0.300
Water
0.600
APITO FRUIT CAKE PASTE
0.005
Total Weight: 3.140
Group 2
Ingredient
KG
MORAH CAKE or Butter
0.350
Total Weight: 0.350
Group 3
Ingredient
KG
Dates (Chopped)
0.800
Total Weight: 0.800

Method

Blend Group 1 together. Add Group 2 and mix to a crumble on slow speed. Do not dough. Filling: Bring Group 3 to the boil and cool before use. Spread 1.8kg (4 1/2lb) crust mixture on baking tray and press down firmly. Spread with date filling. Crumble remainder of crust on top. Press down. Oven temperature 175¡C (350¡F).

Additional Information

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