Ingredients

Group 1
Ingredient
KG
Weight (%)
MORAH CAKE
0.800
15.2
Total Weight: 0.800
Group 2
Ingredient
KG
Weight (%)
COUNTRY OVEN CARAMEL DATE SLICE
3.000
56.9
Dessicated Coconut
0.600
11.4
Condensed Milk
0.400
7.6
Orange Juice
0.400
7.6
APITO ORANGE PASTE
0.075
1.4
Total Weight: 4.475

Method

Melt Group 1 Add to Group 2 and place in mixing bowl. Using beater blend together on low speed until clear. Scrape down. Continue mixing on low speed until ingredients are just combined. Do not over mix. Spread evenly on one standard baking tray. Press firmly with a rolling pin. Bake at 180¡C (355¡F) for approximately 15 minutes. Do not over bake. Allow to stand in baking tray for approximately 30 minutes before turning out. Decorate with 2kg (5lb) of RTU WHITE ICING flavoured with 40g (1 1/2oz) of APITO ORANGE PASTE. Cut into squares or fingers.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
MORAH CAKE
0.800
15.2
Total Weight: 0.800
Group 2
Ingredient
KG
Weight (%)
COUNTRY OVEN CARAMEL DATE SLICE
3.000
56.9
Dessicated Coconut
0.600
11.4
Condensed Milk
0.400
7.6
Orange Juice
0.400
7.6
APITO ORANGE PASTE
0.075
1.4
Total Weight: 4.475

Method

Melt Group 1 Add to Group 2 and place in mixing bowl. Using beater blend together on low speed until clear. Scrape down. Continue mixing on low speed until ingredients are just combined. Do not over mix. Spread evenly on one standard baking tray. Press firmly with a rolling pin. Bake at 180¡C (355¡F) for approximately 15 minutes. Do not over bake. Allow to stand in baking tray for approximately 30 minutes before turning out. Decorate with 2kg (5lb) of RTU WHITE ICING flavoured with 40g (1 1/2oz) of APITO ORANGE PASTE. Cut into squares or fingers.

Additional Information

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

Category

Category

Slices

Finished Product

Finished Product

One standard baking tray.