Ingredients

Group Cake
Ingredient
KG
Weight (%)
Bakels Premier ButterScotch Muffin Mix
0.500
100
Eggs
0.150
30
Water
0.050
10
Oil
0.150
30
Fermdor Smoked
0.045
9
Cashew nuts (chopped, lightly roasted)
0.075
15
Total Weight: 0.970
Group Topping
Ingredient
KG
Weight (%)
Pettina Non-Temp White Chocolate
0.020
4
Total Weight: 0.020

Method

How to do it:

1. Combine all cake ingredients except cashew nuts in a mixing bowl.
2. Mix on low speed for 1 minute using a paddle.
3. Scrape down
4. Mix on medium speed for 3 minutes.
5. Set aside 20 gms cashew nuts. Add the rest of chopped cashew nuts into the cake batter. Mix on low speed for 1 minute
6. Deposit cake batter in 9.0” x 3.5” x 3.0” loaf cake pan. Sprinkle the 20 grams cashew nuts on top of the cake batter.
7. Bake at 180°C for 60-70 mins.
8. Let cool.
9. Drizzle top of cake with melted Petiina Non Temp White Chocolate.

Yield

1 loaf (9.0” x 3.5” x 3.0”)

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Bakels Premier ButterScotch Muffin Mix
0.500
100
Eggs
0.150
30
Water
0.050
10
Oil
0.150
30
Fermdor Smoked
0.045
9
Cashew nuts (chopped, lightly roasted)
0.075
15
Total Weight: 0.970
Group Topping
Ingredient
KG
Weight (%)
Pettina Non-Temp White Chocolate
0.020
4
Total Weight: 0.020

Method

How to do it:

1. Combine all cake ingredients except cashew nuts in a mixing bowl.
2. Mix on low speed for 1 minute using a paddle.
3. Scrape down
4. Mix on medium speed for 3 minutes.
5. Set aside 20 gms cashew nuts. Add the rest of chopped cashew nuts into the cake batter. Mix on low speed for 1 minute
6. Deposit cake batter in 9.0” x 3.5” x 3.0” loaf cake pan. Sprinkle the 20 grams cashew nuts on top of the cake batter.
7. Bake at 180°C for 60-70 mins.
8. Let cool.
9. Drizzle top of cake with melted Petiina Non Temp White Chocolate.

Display Conditions

Display Conditions

Ambient

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake