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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 160°C.
Notes:  Recipe percentages are on total batter / mix weight (100%)