Bakels
Baking ingredients since 1904

APRICOT WHOLEMEAL SLICE

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Cakes and Muffins - Cake and Sponge Stabilisers
Cakes and Muffins - Slices
Recipe No:  R210n
Group  Ingredient KG
1 Water (boiling) 0.300
 
  Apricots 1.200
 
2 Eggs 6 0.275
 
  Golden Syrup 0.275
  Butter or MORAH CAKE 0.300
 
3 Wholemeal 0.300
 
  FINO SPONGE MIX 1.500
  Total Weight 4.150
Method:  1. Soak Group 1 for 30 minutes.
2. Add Group 2 and blend in.
3. Finally add Group 3 and clear.
4. Spread on greased tray.
5. Bake at 175°C (325°F) for approximately 45 minutes.
6. When cold ice with lemon icing and cut into slices.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  One Standard Baking Tray