Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
39.5
P3
0.120
1.5
Butter or MORAH CAKE
0.700
9
COLSET
0.250
3.5
Total Weight: 4.070
Group 2
Ingredient
KG
Weight (%)
Water
0.600
8
Glycerine
0.150
2
Eggs
0.900
12
Total Weight: 1.650
Group 3
Ingredient
KG
Weight (%)
Sultanas
1.400
18.5
Ginger preserved
0.450
6
Total Weight: 1.850

Method

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.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SPONGE MIX
3.000
39.5
P3
0.120
1.5
Butter or MORAH CAKE
0.700
9
COLSET
0.250
3.5
Total Weight: 4.070
Group 2
Ingredient
KG
Weight (%)
Water
0.600
8
Glycerine
0.150
2
Eggs
0.900
12
Total Weight: 1.650
Group 3
Ingredient
KG
Weight (%)
Sultanas
1.400
18.5
Ginger preserved
0.450
6
Total Weight: 1.850

Method

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.

Additional Information

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