Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.450
10
Eggs
0.700
15.5
2.000
44.5
Total Weight: 3.150
Group 2
Ingredient
KG
Weight (%)
Almonds (sliced)
0.400
9
VEGETABLE OIL (CANOLA or SOYABEAN)
0.400
9
Total Weight: 0.800

Method

Place Group 1 in mixing bowl in order. Blend for approximately 1 minute on slow speed Scrape down Mix on slow speed for 4 minutes Blend in Group 2 on slow speed Deposit into 9 inch round tin and top with Bakels Crumble Topping Mix Bake at 180¡C Ice with light lemon icing topped with sliced almonds

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.450
10
Eggs
0.700
15.5
2.000
44.5
Total Weight: 3.150
Group 2
Ingredient
KG
Weight (%)
Almonds (sliced)
0.400
9
VEGETABLE OIL (CANOLA or SOYABEAN)
0.400
9
Total Weight: 0.800

Method

Place Group 1 in mixing bowl in order. Blend for approximately 1 minute on slow speed Scrape down Mix on slow speed for 4 minutes Blend in Group 2 on slow speed Deposit into 9 inch round tin and top with Bakels Crumble Topping Mix Bake at 180¡C Ice with light lemon icing topped with sliced almonds

Additional Information

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