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GOLDEN APRICOT CAKE

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Cakes and Muffins - Madeira Cakes
Recipe No:  R210f
Group  Ingredient KG
1 Dried Apricots (minced) 0.800    12%
Water (boiling) 1.000    14.5%
 
2 FINO SPONGE MIX 3.000    44%
Brown Sugar 0.200    3%
P3 0.090    1.5%
Butter or MORAH CAKE 0.600    9%
 
3 COLSET 0.125    1.5%
 
4 Eggs 1.000    14.5%

  Total Weight 6.815
Method:  1. Pour Boiling Water over Apricots and soak for 30 minutes.
2. Soften the Butter or MORAH CAKE but do not melt.
3. Add remaining Group 2 ingredients.
4. Blend on second speed until a fine crumbly mixture forms.
5. Add Group 4 and mix smooth on slow speed.
6. Scrape down.
7. Blend in Group 3 on slow speed.
8. Scrape down and mix for two minutes on slow speed.
9. Finally add soaked Dried Apricots and mix three minutes on second speed.
10. Oven temperature 160C.
Notes:  Recipe percentages are on total batter / mix weight (100%)