Group 1
Ingredient
KG
%
3.000
39.50
P3
0.120
1.50
Butter or MORAH CAKE
0.700
9.00
COLSET
0.250
3.50
Total Weight: 4.070
Group 2
Ingredient
KG
%
Water
0.600
8.00
Glycerine
0.150
2.00
Eggs
0.900
12.00
Total Weight: 1.650
Group 3
Ingredient
KG
%
Sultanas
1.400
18.50
Ginger preserved
0.450
6.00
Total Weight: 1.850
Soften the Butter or MORAH CAKE but do not melt. Add remaining Group 1 ingredients and 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 3 minutes on slow speed. Scrape down thoroughly and mix for 3 minutes on second speed. Finally add Group 3 and blend in. Bake at 175¡C.
Recipe percentages are on total batter / mix weight (100%)
