Ingredients

Group 1
Ingredient
KG
Weight (%)
Dried Apricots (minced)
0.800
12
Water (boiling)
1.000
14.5
Total Weight: 1.800
Group 2
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
44
Brown Sugar
0.200
3
P3
0.090
1.5
Butter or MORAH CAKE
0.600
9
Total Weight: 3.890
Group 3
Ingredient
KG
Weight (%)
COLSET
0.125
1.5
Total Weight: 0.125
Group 4
Ingredient
KG
Weight (%)
Eggs
1.000
14.5
Total Weight: 1.000

Method

Pour Boiling Water over Apricots and soak for 30 minutes. Soften the Butter or MORAH CAKE but do not melt. Add remaining Group 2 ingredients. Blend on second speed until a fine crumbly mixture forms. Add Group 4 and mix smooth on slow speed. Scrape down. Blend in Group 3 on slow speed. Scrape down and mix for two minutes on slow speed. Finally add soaked Dried Apricots and mix three minutes on second speed. Oven temperature 160¡C.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Dried Apricots (minced)
0.800
12
Water (boiling)
1.000
14.5
Total Weight: 1.800
Group 2
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
44
Brown Sugar
0.200
3
P3
0.090
1.5
Butter or MORAH CAKE
0.600
9
Total Weight: 3.890
Group 3
Ingredient
KG
Weight (%)
COLSET
0.125
1.5
Total Weight: 0.125
Group 4
Ingredient
KG
Weight (%)
Eggs
1.000
14.5
Total Weight: 1.000

Method

Pour Boiling Water over Apricots and soak for 30 minutes. Soften the Butter or MORAH CAKE but do not melt. Add remaining Group 2 ingredients. Blend on second speed until a fine crumbly mixture forms. Add Group 4 and mix smooth on slow speed. Scrape down. Blend in Group 3 on slow speed. Scrape down and mix for two minutes on slow speed. Finally add soaked Dried Apricots and mix three minutes on second speed. Oven temperature 160¡C.

Additional Information

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